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.
o face REVIEW: The recipe calls for no clam sauce. I used to work there, this is HARDLY the recipe
Jun 25, 2013
JEss REVIEW: Expensive to make but good for a special occasions
Sep 19, 2011
Dgaines Member since: September 19, 2011 REVIEW: 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!
Apr 15, 2011
stufam6 REVIEW: 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!
Jan 11, 2011
Guest Foodie COMMENT: 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.
Jan 25, 2010
Guest Foodie REVIEW: I add some Old Bay, Dry Sherry, and a bit of tobasco. That seems to kick it up a step
Mar 25, 2009
Guest Foodie COMMENT: 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 Note: Don't just give a negative review, offer some helpful suggestions like, what was missing?
Apr 6, 2008
pbush3 Member since: April 6, 2008 REVIEW: 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!
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