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.
453 calories, 42 grams fat, 5 grams carbohydrates, 15 grams proteinper serving. This recipe is low in carbs.
The recipe calls for no clam sauce. I used to work there, this is HARDLY the recipe
Jun 25, 2013
Expensive to make but good for a special occasions
Sep 19, 2011
Dgaines Member since: September 19, 2011
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
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
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
I add some Old Bay, Dry Sherry, and a bit of tobasco. That seems to kick it up a step
Mar 25, 2009
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
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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