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Bubba’s Crab Stew

Bubba’s Crab Stew: Creamy Comfort for Cozy Nights

Bubba’s Crab Stew is a creamy Southern delight that combines fresh crab and hearty vegetables, perfect for cozy nights.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 bowls
Course: Dinner
Cuisine: Southern
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stew
  • 1 bulb Fennel Adds a subtle anise flavor and freshness; can substitute with leeks for a milder taste.
  • 2 stalks Celery Provides crunch and a slight peppery flavor; no substitutions.
  • 1 large Yellow Onion Enhances sweetness and depth; yellow offers the best balance.
  • 4 tablespoons Butter Adds richness and helps in sautéing; can be swapped with olive oil.
  • 0.5 cups Self-Rising Flour Acts as a thickening agent; regular flour can be used with baking powder.
  • 4 cups Crab Base Imparts concentrated crab flavor; seafood bouillon can be used as a substitute.
  • 1 cup Heavy Cream Contributes to the luxurious texture; half-and-half can replace it.
  • 0.5 cups Cooking Sherry Adds depth with a hint of sweetness; white wine can serve as a replacement.
  • 1 cup Half and Half Balances creaminess; can substitute with milk.
  • 1 cup Whole Milk Provides liquidity; non-dairy milk can also be used for a vegan option.
  • 1 pound Crab Meat The star ingredient, fresh is ideal, but canned or frozen crab can be used.
  • to taste Salt Essential for seasoning.
  • to taste Pepper Essential for seasoning.
For Serving
  • 1 loaf Crusty Bread Perfect for dipping and soaking up the broth.
  • to taste Fresh Herbs Optional, adds brightness, can use dill or parsley.

Equipment

  • large heavy saucepan
  • food processor

Method
 

Step-by-Step Instructions
  1. Begin by finely chopping the fennel bulb, celery, and yellow onion using a food processor for a smooth mix. Set aside.
  2. In a large heavy saucepan, melt 4 tablespoons of butter over medium-high heat. Add the chopped vegetables and sauté for about 5-7 minutes until soft and translucent.
  3. Stir in 0.5 cups of self-rising flour, mixing until fully absorbed. Cook for about 8-10 minutes until bubbly and lightly golden.
  4. Gradually pour in 4 cups of crab base, 1 cup of heavy cream, 0.5 cups of cooking sherry, 1 cup of half-and-half, and 1 cup of whole milk. Stir to combine and bring to a gentle boil.
  5. Once boiling, reduce heat to low and let the stew simmer for 8-10 minutes, stirring occasionally.
  6. Remove from heat and gently fold in 1 pound of crab meat, seasoning the stew with salt and pepper to taste.

Nutrition

Serving: 1bowlCalories: 500kcalCarbohydrates: 20gProtein: 25gFat: 35gSaturated Fat: 20gPolyunsaturated Fat: 5gMonounsaturated Fat: 8gCholesterol: 100mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 5mgCalcium: 150mgIron: 2mg

Notes

Avoid overcooking the crab meat. Refrigerate leftovers in an airtight container for up to 3 days. For freezing, add fresh crab meat when reheating for optimal flavor.

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