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Pappadeaux's Alexander Sauce

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Rating: 5/5
8 reviews

ready in: under 30 minutes
serves/makes:   6

recipe id: 2281
cook method: stovetop

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6 tablespoons unsalted butter, divided
1/2 cup chopped sweet type or yellow onion
1 1/2 tablespoon flour
1/2 cup clam juice
2 cups whipping cream
1/2 teaspoon salt
1/4 teaspoon white pepper
1 cup uncooked small shrimp
5 ounces white lump crabmeat
1 dash cayenne pepper (optional)


Melt 3 tablespoons of the butter in a large saucepan. Add the onion and cook until soft. Stir in the flour and cook about 2 minutes, stirring constantly. Slowly pour in the clam juice and cream. Season with salt, pepper and cayenne. Cook, stirring, about 3 minutes.

In another saucepan, melt the remaining 3 tablespoons butter. Add the shrimp and cook about 2 minutes. Add the crabmeat and cook about 1 minute. Stir into cream mixture.

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453 calories, 42 grams fat, 5 grams carbohydrates, 15 grams protein per serving. This recipe is low in carbs.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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comments & reviews

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Guest at

REVIEW: 5 star recipe rating
Pappadeaux is our go to place when we are in the city of Atlanta. The Alexander sauce is great on top of baked snapper. We also add 1 tbl of cream sherry to the sauce before topping the snapper. We also substitute crawfish for the crab most of the time. The crab seems to get lost in this sauce.

Guest at

REVIEW: 5 star recipe rating
This sauce is so delicious. I have made it twice & have poured it over lobster, have added lobster to it & ate it as a soup, also have poured it over baked tilapia. Very good! I highly recommend this recipe.

Guest at

REVIEW: 5 star recipe rating
The recipe calls for no clam sauce. I used to work there, this is HARDLY the recipe

Guest at

REVIEW: 5 star recipe rating
Expensive to make but good for a special occasions

Registered Member at
Member since:
Sep 19, 2011

REVIEW: 4 star recipe rating
This recipe was very simple to make. I bought blue crab claw meat and shrimp while in Louisiana visiting family so I was ready for this one. I did change the recipe a bit though. I left out the heavy cream and added 1 cup instead if half cup of clam juice. I used half cup of shrimp and 1 cup of crab claw meat. I served this over catfish. My wife enjoyed it. Delicious!

Guest at

REVIEW: 5 star recipe rating
I thought this recipe was great! Super easy to make the only prepping is chopping the onion. I made a couple changes we added 1 cup of crawfish tails and added about 1 tbs of sugar to make it a little sweeter It was way better than what we get from Papadeaux's and the kids loved it!

Guest at

Guest Foodie

Pappadeaux's Alexander sauce has crawfish, shrimp and scallops, no crabmeat, although that sounds good too! They have 3 basic sauces and they're all good. Thanks for sharing.

Guest at

REVIEW: 4 star recipe rating
I add some Old Bay, Dry Sherry, and a bit of tobasco. That seems to kick it up a step

Guest at

Guest Foodie

Tastes good, but I worked in the kitchen of a Deaux for 4 years and you are missing some things... good sauce but not the Alex Sauce you are claimimg it to be.

CDKitchen Staff Reply:
Don't just give a negative review, offer some helpful suggestions like, what was missing?

Registered Member at
Member since:
Apr 6, 2008

REVIEW: 4 star recipe rating
Good Job. As a former worker at the restauraunt, you have copied the texture and the taste quite remarkably. Add a bit of a dry white wine to it and it's almost there!

Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.

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