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Crab, Corn and Bacon Maque Choux


  • 6 ears corn
  • 2 Tbsp. vegetable oil
  • 1 large onion chopped
  • 1 c. red or green bell pepper chopped
  • 1 large tomato chopped
  • 1/4 c. milk
  • salt and pepper to taste
  • cayenne pepper to taste
  • 1/4 c. chopped green onions
  • 1/2 lb. bacon cooked until crispy and crumbled
  • 1/4-1/2 lb. crabmeat


  1. Cut the corn off the cobs and place in a bowl. Using the blade of your knife, scrape across the corn cob, releasing any milk left on the cob. Add this milk to the bowl of corn and set aside.
  2. Heat the oil in a skillet. Add the onion and red or green pepper, cook until onion is transparent, about 5-6 minutes. Combine the corn, tomatoes and milk with the onion mixture. Reduce heat to medium low and cook 20 minutes longer, stirring often to prevent sticking. Do not let this boil. Season with salt, pepper and cayenne pepper. Lower the heat, cover and cook 5-10 minutes longer. Stir in the green onions, bacon and the crab meat. Either put this in a casserole and serve or put into individual ramekins, top with bread crumbs and pop in 450° oven for about 5 minutes to brown crumbs.