Prepare to be captivated by this divinely creamy and subtly spicy Corn and Crab Bisque, a true jewel of Southern cuisine. Each spoonful is an exquisite blend of succulent fresh corn, generous chunks of sweet lump crab meat, and a harmonious medley of seasonings that promises a taste experience you’ll want to savor again and again. This recipe embodies the rich culinary heritage of the Gulf Coast, offering warmth, comfort, and an unforgettable flavor profile that is simply irresistible.

As residents of the vibrant Gulf Coast, seafood is a cherished staple in our household, a culinary tradition passed down through generations. While this bisque is undoubtedly delicious year-round, it truly shines during the cooler months. There’s something inherently comforting about a warm bowl of soup when the autumn leaves fall or winter winds blow, and the gentle kick of spice in this recipe adds an extra layer of warmth from within. It’s more than just a meal; it’s an experience that brings family and friends together, offering a taste of genuine Southern hospitality.

If you’re an ardent admirer of crab, don’t miss out on exploring other delightful recipes like my Stuffed Crab Recipe, an equally satisfying dish that promises to impress with its rich flavors and appealing presentation.

The Allure of Southern Comfort: Why This Bisque is a Must-Try

Southern cuisine is globally renowned for its heartiness, hospitality, and vibrant flavors, and this Corn and Crab Bisque is a shining example of all three. It’s a dish that tells a story of coastal living, celebrating the abundance of fresh ingredients, and a deep-seated passion for good food shared amongst loved ones. What sets this particular bisque apart is its perfect balance: the inherent sweetness of fresh corn, the delicate brininess of premium lump crab meat, and the luxurious, velvety texture that envelops your palate with every spoonful. A hint of spice, carefully calibrated to awaken your senses without overwhelming them, completes this symphony of flavors, making it a truly unforgettable culinary creation. It’s a sophisticated yet profoundly comforting dish that’s perfect for special occasions, holiday gatherings, or simply a cozy weeknight indulgence.

A Culinary Journey from the Gulf Coast

Growing up on the Gulf Coast instilled in me a deep and abiding appreciation for fresh, seasonal seafood. Our proximity to the bountiful waters of the Gulf of Mexico means that crab and corn are often at their peak, making them ideal ingredients for dishes like this bisque. This recipe proudly celebrates that freshness, transforming relatively simple components into something extraordinary. It’s a culinary nod to the rich traditions of Louisiana and its neighboring coastal regions, where food is not merely sustenance but a vibrant expression of culture, history, and community. Every ingredient is chosen for its ability to contribute to a harmonious, deeply flavored dish that evokes warmth and nostalgia.

Gather Your Groceries: Essential Ingredients for the Perfect Bisque

Creating an exceptional Corn and Crab Bisque begins with selecting the finest, freshest ingredients available. Each component plays a vital role in building the layered flavors and achieving the luxurious texture that defines this cherished Southern classic. Paying attention to quality here will significantly impact the final taste and enjoyment of your bisque.

Key Ingredients to Look For:

• Fresh Corn on the Cob: While high-quality frozen corn kernels can serve as a substitute in a pinch, fresh corn on the cob offers unparalleled natural sweetness and a delightful pop of texture. The added bonus of using fresh cobs is that they lend incredible depth to your homemade seafood stock, extracting maximum corn flavor.
• Quality Seafood Stock: This ingredient forms the very backbone of your bisque, imbuing it with its distinctive oceanic essence. Opt for a premium store-bought seafood stock or, for the most superior results, consider making your own. If seafood stock proves elusive, a high-quality chicken broth can be used, though it will subtly shift the overall flavor profile away from pure seafood.
• Unsalted Butter: Essential for both sautéing your aromatic vegetables to perfection and creating the silky-smooth roux that thickens the bisque. Using unsalted butter grants you precise control over the final sodium content of your dish.
• Aromatic Vegetables (The Holy Trinity Plus Garlic): Diced white onion, celery, and red bell pepper—often referred to as the “holy trinity” in Cajun and Creole cooking—form the foundational flavor base. Finely minced garlic adds a pungent, warm complexity that elevates the entire dish.
• Seasonings: Cayenne pepper introduces a gentle, building heat that is characteristic of Southern cooking, while a robust Creole seasoning blend (such as my homemade version) ties all the regional flavors together. Feel free to adjust the cayenne to suit your personal spice preference.
• All-Purpose Flour: The crucial ingredient used to create the roux, which is responsible for thickening the bisque to its signature creamy, luxuriant consistency.
• Bay Leaves: These unassuming leaves are vital for infusing the bisque with a subtle, aromatic herbal note as it simmers, adding a layer of sophisticated flavor.
• Heavy Whipping Cream: The undisputed secret to the bisque’s decadent, velvety texture and its rich, satisfying mouthfeel. Do not compromise on this ingredient if you desire a truly luxurious and indulgent experience.
• Fresh Green Onions and Parsley: Added at the end, these fresh herbs contribute brightness, a vibrant pop of color, and a clean finish. Ensure you use only the tender green parts of the onions for a milder flavor.
• Fresh Lump Crab Meat: The undeniable star of this culinary show! Always prioritize fresh, high-quality lump crab meat. Its sweet, delicate flavor and succulent texture are paramount to defining an outstanding crab bisque. Avoid imitation crab for this recipe.

Mastering the Bisque: A Step-by-Step Recipe Walkthrough

Follow these detailed instructions to create a luscious Corn and Crab Bisque that will impress even the most discerning palates. Precision, careful stirring, and a touch of patience are key to achieving the perfect creamy texture and beautifully balanced flavors that make this dish so special.

1. Prepare the Corn: Begin by carefully removing the fresh corn kernels from the cobs using a sharp knife. Stand each cob upright on a cutting board and slice downwards, allowing the kernels to fall into a bowl. Set these kernels aside. Critically, retain the barren cobs, as they will be used to significantly enhance your seafood stock.
2. Simmer the Flavorful Stock: In a large stockpot or a generously sized saucepan, combine your chosen seafood stock with the saved corn cobs and any clean leftover scraps from chopping your vegetables (such as the white parts of green onions, onion ends, or celery leaves). Bring this mixture to a gentle simmer over medium heat and allow it to cook undisturbed for at least 30 minutes. This slow simmer is crucial for extracting maximum flavor from the cobs and scraps, creating a deeply aromatic and rich base for your bisque.
3. Melt the Butter: While your flavor-rich stock is simmering, move to a separate large soup pot or a sturdy Dutch oven. Melt the unsalted butter over medium heat. A heavy-bottomed pot is highly recommended here, as it ensures even heat distribution and prevents any ingredients from sticking or scorching.
4. Sauté the Aromatics: Add the reserved sweet corn kernels, finely diced white onions, chopped celery, diced red bell pepper, minced garlic, and your chosen seasonings (Cayenne pepper for heat, and Creole seasoning for authentic Southern flavor) to the melted butter. Cook this vibrant mixture, stirring occasionally, until the vegetables soften and become fragrant, which typically takes about 4 to 5 minutes. Be vigilant not to brown the garlic, as burnt garlic can impart a bitter taste.

5. Create the Roux: Once the vegetables are tender, sprinkle the all-purpose flour evenly over them in the pot. Immediately grab a whisk and stir continuously for a few minutes until the flour is fully incorporated, ensuring no dry clumps remain. Continue to cook this mixture, stirring constantly, to create a ‘white roux’. The goal here is to cook out the raw flour taste, but it’s absolutely crucial not to let the roux brown, as this would darken the color and significantly alter the delicate flavor profile of your bisque.
6. Strain the Stock: After the 30-minute simmering time for your seafood stock has elapsed, carefully remove it from the heat. Strain the stock through a fine-mesh sieve into a clean, heatproof bowl. Firmly press down on the corn cobs and vegetable scraps with the back of a spoon to extract every last drop of flavorful liquid before discarding them. You’ll be left with a rich, clear seafood broth.
7. Combine Stock and Roux: With your whisk still in hand, slowly begin to pour the strained seafood stock into the flour and vegetable mixture (your roux) in the other pot. Whisk continuously and vigorously as you pour to ensure a smooth, lump-free bisque base. This gradual addition and constant whisking prevent lumps from forming and help the bisque thicken evenly. Continue whisking until all the stock has been added and the mixture begins to visibly thicken.
8. Simmer for Depth: Once the stock and roux are thoroughly combined and the mixture is smooth, add the bay leaves to the pot. Bring the mixture to a gentle boil, then immediately reduce the heat to a very low simmer. Cover the pot and allow it to simmer gently for another 30 minutes. This extended simmering time is essential; it allows all the complex flavors to meld beautifully, deepen, and the bisque to thicken further to that desired luscious consistency.

9. Enrich with Cream and Fresh Herbs: Before proceeding, carefully remove and discard the bay leaves from the bisque – their work is done. Now, stir in the heavy whipping cream, the vibrant sliced green onions (ensuring you use only the tender green parts for garnish and fresh flavor), and the finely chopped fresh parsley. Gently combine these rich ingredients into the simmering bisque, ensuring they are well incorporated.
10. Gently Fold in Crab Meat: This is a crucial step for preserving the integrity of the star ingredient. Carefully add the fresh lump crab meat to the soup. Using a spoon or spatula, gently fold it into the bisque. Stir very gently to incorporate it without breaking up the delicate crab lumps too much. The large, tender pieces of crab are a highlight of this bisque, so treat them with utmost care.
11. Final Gentle Simmer: Continue to cook the bisque over a medium-low heat for just about 5 minutes. This brief final simmer allows the crab meat to warm through completely and its delicate flavors to infuse into the creamy bisque without overcooking. It’s vital not to boil the bisque at this stage, as high heat can toughen the crab and potentially cause the cream to curdle.
12. Serve and Enjoy: Once heated through and the flavors have married, remove the pot from the heat. Ladle the hot, creamy Corn and Crab Bisque generously into individual serving bowls immediately. For the ultimate Southern experience, serve it alongside some crusty bread for dipping, your favorite crispy crackers, or complement its richness with a nice glass of crisp white wine.

Chef’s Hint: For optimal results, allow your fresh lump crab meat to sit out of the refrigerator for approximately 30 minutes before gently folding it into the bisque. Bringing it closer to room temperature helps it disperse more easily and minimizes the need for vigorous stirring, which could inadvertently break up those highly coveted, beautiful chunks of crab. You want those intact, tender pieces to be a delightful surprise in every spoonful!

Creative Twists & Clever Substitutions for Your Bisque

While this recipe delivers an authentic and classic Corn and Crab Bisque, culinary creativity is always encouraged! Don’t hesitate to experiment with these variations or make substitutions based on ingredient availability, dietary needs, or your personal preference. Adapting a recipe can be a fun way to make it your own.

• Stock Alternatives: Finding high-quality seafood stock can sometimes be a challenge, depending on your location. If it’s not readily available, a good quality chicken broth can be used as a suitable substitute. While the flavor profile will naturally lean slightly more towards poultry, it will still yield a delicious, comforting soup. For an even richer, more seafood-forward flavor if stock is scarce, consider making a quick shrimp shell stock if you happen to have shrimp shells on hand.
• Seasoning Sensations: This is arguably the area where you can truly personalize your bisque to your taste. I particularly enjoy using my own homemade Creole Seasoning, which I formulate to be fairly salty, meaning I rarely need to add additional salt. If you opt for a different blend, such as a traditional Cajun seasoning, which might be less salty, be sure to taste the bisque as it simmers and adjust the salt content as needed. For an undeniable, authentic Louisiana kick, consider adding a small pinch of crab boil seasoning during the stock simmering phase. Alternatively, if you prefer a simpler, more understated approach, just salt and freshly ground black or white pepper will certainly suffice.
• Other Seafood Stars: If fresh lump crab meat is difficult to source, or if you’re simply looking to explore different seafood flavors, peeled and deveined shrimp make an excellent substitute. Simply add them during the last 5 minutes of cooking, ensuring they are just cooked through until pink and opaque. Lobster meat or even flakes of a firm white fish like cod or snapper could also be explored for a truly gourmet touch.
• Spice Level Customization: The current recipe includes a subtle yet noticeable warmth from the Cayenne Pepper. For those who crave more heat and a bolder kick, feel free to increase the amount of Cayenne to your liking. Conversely, if you prefer a milder bisque, reduce the Cayenne or omit it entirely. For households with varying spice preferences, a practical solution is to serve a bottle of your favorite hot sauce on the side, allowing each individual to customize the heat in their own bowl.
• Kid-Friendly Preparation: To make this bisque more appealing to younger palates, or for those who simply prefer a smoother texture, consider using a food processor to finely chop the onions, bell pepper, and celery. This method ensures that the vegetables ‘melt’ seamlessly into the soup, providing all the rich flavor without any noticeable chunks that might deter picky eaters.
• Add More Vegetables: For extra texture, nutrition, and even more color, you can incorporate other finely diced vegetables. Consider adding small cubes of potatoes, finely chopped carrots, or even a handful of fresh spinach during the last 10-15 minutes of simmering. Just ensure they are cooked tender-crisp.

If your love for seafood soups runs as deep as mine, you absolutely must try my Louisiana Seafood Gumbo. It’s a traditional Cajun dish, brimming with rich, complex flavors and an integral part of Southern culinary heritage. You’ll discover a world of taste in every spoonful, and you’ll definitely thank me later for the recommendation!

Perfect Pairings: What to Serve with Your Bisque

A rich and creamy Corn and Crab Bisque is undoubtedly a meal in itself, but a few thoughtfully chosen accompaniments can significantly elevate the dining experience. Consider these ideas to round out your Southern comfort feast and create a truly memorable meal:

• Crusty Bread or Biscuits: Absolutely essential for soaking up every last drop of the delectable, creamy bisque. A warm, crusty baguette, a basket of homemade Southern biscuits, or even a flaky croissant are perfect choices for this delightful task.
• Crisp Crackers: Classic oyster crackers, simple water crackers, or even seasoned flatbread crackers provide a delightful textural contrast and are ideal for crumbling directly into the soup for added crunch.
• Fresh Green Salad: A light, refreshing green salad dressed with a tangy vinaigrette can expertly cut through the richness of the bisque, offering a bright and palate-cleansing counterpoint that balances the meal.
• Wine Pairings: For adult diners, a dry white wine, such as a crisp Sauvignon Blanc, a refreshing Pinot Grigio, or even a lighter, unoaked Chardonnay, pairs wonderfully with the delicate seafood and creamy base of the bisque.
• Elegant Garnishes: A simple sprinkle of fresh chopped parsley or chives, a delicate swirl of extra heavy cream, or a tiny pinch of smoked paprika can add both visual appeal and a fresh, aromatic finish to each bowl.

Expand Your Culinary Horizons: More Crab Recipes You’ll Adore

If you’re as passionate about crab as we are here on the Gulf Coast, then you’ll be delighted to discover a whole world of delicious possibilities beyond this bisque. Crab, in its various forms, is a versatile and beloved ingredient. Here are some other cherished crab recipes that offer different textures, flavors, and culinary experiences, all celebrating the king of crustaceans:

Additionally, I highly recommend exploring my Crab Chowder, a hearty and comforting variation of crab soup that often includes tender potatoes and other vegetables for a different kind of satisfying and substantial experience.

Essential Kitchen Gear: Equipment for Success

Having the right tools in your kitchen can significantly enhance your cooking experience and ensure successful results. For this delicious Corn and Crab Bisque, you won’t need anything overly specialized, but a few key items will certainly ensure smooth sailing and a perfect outcome.

• Large Soup Pot or Dutch Oven: This is arguably your most important piece of equipment for this recipe. A heavy-bottomed pot is absolutely crucial for making the roux evenly and simmering the bisque without the risk of scorching, especially with creamy sauces. My personal preferred tool is a good quality Dutch Oven. Its exceptional heat retention and even heat distribution prevent localized hot spots, ensuring everything cooks uniformly and consistently. A sturdy cast iron pot would also be an excellent, long-lasting choice.
• Whisk: An indispensable tool for this recipe. A good quality whisk is essential for seamlessly incorporating the flour into the sautéed vegetables to create a smooth roux and then for expertly blending in the seafood stock, preventing any unsightly lumps from forming in your luxurious bisque.
• Fine-Mesh Sieve: Crucial for straining the flavorful seafood stock after it has simmered with the corn cobs and vegetable scraps. This ensures that your bisque base is wonderfully smooth and free of any unwanted solids, contributing to its refined texture.
• Sharp Knife and Cutting Board: Standard kitchen essentials that are necessary for efficiently and safely preparing your fresh corn and finely dicing all the aromatic vegetables required for the bisque’s flavor base.
• Wooden Spatulas: These are great for sautéing vegetables and stirring ingredients without the risk of scratching the bottom of your valuable pots and pans, especially if you’re using enameled cast iron. You can find excellent, durable options like these wooden spatulas.

Storage and Reheating Tips for Leftovers

One of the many joys of cooking a magnificent bisque like this is having delicious leftovers to savor another day! Proper storage is paramount to maintaining its exquisite flavor, luxurious creamy texture, and ensuring food safety. Here’s how to best preserve your Corn and Crab Bisque:

Refrigerator Storage:

Allow the Corn and Crab Bisque to cool completely at room temperature (ideally within 1 to 2 hours) before transferring it to a clean, airtight container. Proper cooling prevents bacterial growth. Once cooled, store it securely in the refrigerator for up to 3 days. Many find that the flavors actually deepen and become even more complex and harmonious the day after it’s made, making it an excellent meal prep option.

Freezer Storage:

This bisque freezes remarkably well, making it an ideal candidate for batch cooking and future quick meals. Pour the thoroughly cooled bisque into freezer-safe containers or heavy-duty freezer bags, ensuring you leave a little headspace at the top for expansion as it freezes. It can be safely stored in the freezer for up to 3 months without significant loss of quality. When you’re ready to enjoy it again, the best method for thawing is to transfer it from the freezer to the refrigerator overnight.

Reheating Instructions:

To reheat, gently warm the thawed or refrigerated bisque on the stovetop over low to medium heat, stirring frequently. The key is to reheat slowly and evenly. Avoid high heat or vigorous boiling, as this can cause the delicate cream base to separate or curdle, and may also toughen the tender crab meat, making it rubbery. If, after refrigeration or thawing, the bisque has thickened more than you prefer, you can easily restore its desired consistency by whisking in a splash of extra seafood stock, chicken broth, milk, or a little more heavy cream as it gently reheats.

Frequently Asked Questions About Corn and Crab Bisque

To help you achieve bisque perfection, here are some common questions and helpful answers that many home cooks encounter when preparing this delightful dish. These insights will ensure your bisque-making experience is a resounding success.

Q: Can I use canned crab meat instead of fresh lump crab?

A: While fresh lump crab meat offers the absolute best flavor and most appealing texture, canned lump crab meat can certainly be used as a convenient and more accessible alternative. If opting for canned, be sure to drain it very thoroughly to remove any excess liquid and gently flake it before adding it to the bisque. The texture might be slightly less substantial than fresh, but the overall flavor will still be delicious and comforting.

Q: What if I don’t have fresh corn on the cob?

A: High-quality frozen corn kernels can be used as a perfectly acceptable substitute for fresh corn on the cob. Ensure you thaw them completely before adding them to the sautéed vegetables. However, keep in mind that you will miss out on the extra layer of savory corn flavor that is derived from simmering the fresh corn cobs in the seafood stock. If using frozen, you might consider adding an extra bay leaf or a pinch of Old Bay seasoning to the stock for a little more depth.

Q: How can I make my bisque thicker or thinner?

A: If you find your bisque is too thin after simmering, you can easily thicken it further. Create a small slurry by mixing a tablespoon of flour or cornstarch with an equal amount of cold water until smooth. Whisk this slurry gradually into the simmering bisque and continue to cook for a few minutes until it reaches your desired thickness. Conversely, if your bisque has become too thick, simply whisk in a bit more seafood stock, chicken broth, or heavy cream until it achieves your preferred creamy consistency.

Q: Can I prepare this bisque ahead of time?

A: Absolutely! This bisque is an excellent candidate for advance preparation. You can prepare the base of the bisque up to Step 8 (before adding the heavy cream and crab meat). Allow it to cool completely, then refrigerate it in an airtight container for up to 2-3 days. When you’re ready to serve, gently reheat the base on the stovetop, then proceed with adding the heavy cream and crab meat as per Steps 9-11.

Q: Why is it important not to overcook the crab meat?

A: Crab meat is incredibly delicate and has a tendency to become tough, rubbery, and lose its succulent sweetness if it is subjected to prolonged or excessively high heat. Adding it at the very end of the cooking process and gently warming it through for just a few minutes ensures that its tender texture and exquisite sweet, briny flavor are perfectly preserved, remaining the true highlight of the dish.

From My Kitchen to Yours: Melanie’s Culinary Insights

Always remember that the undisputed star of this bisque is undoubtedly the beautiful, succulent chunks of lump crab meat. When it comes time to stir it into the creamy base, be as gentle as humanly possible. The goal is to keep those delicate, sweet pieces perfectly intact rather than breaking them apart. This careful handling ensures that every single spoonful offers that incredibly satisfying, substantial bite of fresh crab meat, making the experience truly luxurious.

For more incredible crab experiences that highlight the diverse culinary traditions of the Gulf Coast, you absolutely must try my Cajun Crabs recipe. It’s the quintessential crab boil, brimming with bold, spicy flavors and a robust aromatic profile that truly defines authentic Louisiana cooking. Prepare for an unforgettable feast! Check out the full recipe here.

About The Author

Melanie Cagle

Melanie is a passionate professional cook, an acclaimed food photographer, and a true connoisseur of authentic Cajun and Southern cuisine. Since 2020, she has been dedicated to sharing meticulously tested recipes and insightful culinary tutorials right here on her blog, The Cagle Diaries. Her mission is to empower home cooks to create delicious, comforting meals with confidence and joy.

Her expertise, innovative cooking techniques, and delicious creations have garnered widespread recognition, with her culinary work and photography being featured on prominent platforms such as Fox News channels, Yahoo News, Southern Living, and many more reputable culinary and lifestyle outlets. Melanie is committed to bringing the rich flavors and heartwarming traditions of Southern cooking to kitchens everywhere.

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Recipe: Southern Corn and Crab Bisque

This delightful Corn and Crab Bisque is incredibly creamy with just the right amount of spice, creating a perfect symphony of authentic Southern flavors that’s both comforting and elegant.

Ingredients

• 6 Each Corn on the Cob, kernels removed (save cobs for stock)
• 2-½ Quarts (10 Cups) Seafood Stock
• 1 Cup Unsalted Butter
• 1 Large White Onion, diced
• 2 Ribs Celery, diced
• 1 Medium Red Bell Pepper, diced
• ¼ Cup Garlic, minced
• ½ teaspoon Cayenne Pepper (adjust to desired spice level)
• 2 teaspoons Creole Seasoning (or your preferred seasoning blend)
• 1 Cup All Purpose Flour
• 3 Each Bay Leaves
• 1 Pint Heavy Whipping Cream
• ½ Cup Green Onions, sliced (green part only, for garnish)
• ¼ Cup Fresh Parsley, chopped
• 1 Pound Fresh Lump Crab Meat

Instructions

1. Prepare Corn: Carefully remove corn kernels from cobs; set kernels aside. Reserve cobs.
2. Simmer Stock: In a large pot, combine seafood stock, reserved corn cobs, and any vegetable scraps. Bring to a gentle simmer for 30 minutes to develop deep flavor.
3. Melt Butter: In a separate large soup pot or Dutch oven, melt unsalted butter over medium heat.
4. Sauté Vegetables: Add reserved corn kernels, diced white onion, celery, red bell pepper, minced garlic, cayenne pepper, and Creole seasoning to the melted butter. Cook, stirring, until vegetables are tender (about 4 minutes).
5. Make Roux: Sprinkle flour over sautéed vegetables. Whisk continuously for a few minutes to create a white roux, ensuring no clumps and being careful not to brown the flour.
6. Combine Stock & Roux: Strain the seafood stock, discarding cobs and scraps. Slowly pour the strained stock into the roux and vegetable mixture, whisking constantly until smooth and beginning to thicken.
7. Simmer Bisque: Add bay leaves to the pot. Bring to a gentle boil, then reduce heat to low and simmer, covered, for another 30 minutes, allowing flavors to meld and bisque to thicken.
8. Add Cream & Herbs: Remove bay leaves. Stir in heavy whipping cream, sliced green onions, and chopped fresh parsley.
9. Fold in Crab: Gently fold in the fresh lump crab meat, taking care not to break up the lumps.
10. Final Warm Through: Cook for an additional 5 minutes over medium-low heat until heated through, then remove from heat.
11. Serve: Ladle hot bisque into bowls and serve immediately with crusty bread or crackers. Enjoy!

Notes:

For another comforting and hearty soup, be sure to try my Copycat Saltgrass Steakhouse Baked Potato Soup – it’s incredibly satisfying and truly fantastic!

Nutrition Information (Approximate Per Serving)

Based on 12 servings; values are estimates and may vary.

• Calories: 418 kcal
• Carbohydrates: 24g
• Protein: 12g
• Fat: 31g
• Saturated Fat: 19g
• Polyunsaturated Fat: 10g
• Trans Fat: 1g
• Cholesterol: 124mg
• Sodium: 408mg
• Fiber: 2g
• Sugar: 5g