Bubba’s Crab Stew Recipe

Introduction

Bubba’s Crab Stew is a rich and comforting dish that highlights fresh crab meat in a creamy, flavorful broth. This hearty stew balances delicate seafood notes with aromatic vegetables, making it a perfect meal for cozy evenings.

Ingredients

• 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.)
• Salt (to taste, essential for seasoning.)
• Pepper (to taste, essential for seasoning.)
• 1 loaf Crusty Bread (Perfect for dipping and soaking up the broth.)
• Fresh Herbs (to taste, optional, adds brightness; can use dill or parsley.)

Instructions

1. Step 1: Finely chop the fennel bulb, celery, and yellow onion using a food processor for a smooth mix. Set aside.
2. Step 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. Step 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. Step 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. Step 5: Once boiling, reduce heat to low and let the stew simmer for 8-10 minutes, stirring occasionally.
6. Step 6: Remove from heat and gently fold in 1 pound of crab meat, seasoning the stew with salt and pepper to taste.

Tips & Variations

• For a milder flavor, substitute fennel with leeks.
• Use seafood bouillon if crab base is unavailable to maintain the rich crab flavor.
• Swap butter with olive oil for a lighter version.
• Add fresh herbs like dill or parsley at the end to brighten the stew.
• Serve with crusty bread to soak up every bit of the delicious broth.

Storage

Store the crab stew in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat to avoid curdling the cream. This stew is best enjoyed fresh but can also be frozen for up to 1 month; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh crab meat instead of canned or frozen?

Yes, fresh crab meat is ideal for the best flavor and texture in the stew, but canned or frozen crab also works well as convenient alternatives.

Can I make this stew dairy-free?

Yes, substitute the butter with olive oil and use non-dairy milk alternatives like almond or oat milk. Keep in mind the flavor and texture may vary slightly.

Bubba’s Crab Stew Recipe

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★★★★★

5 from 121 reviews

Bubba’s Crab Stew is a rich and creamy seafood soup featuring fresh crab meat simmered in a flavorful broth infused with fennel, celery, onion, and a touch of sherry. This comforting dish combines the sweetness of crab with the subtle anise notes of fennel, thickened with a roux and enriched with heavy cream, making it perfect for cozy gatherings or an elegant meal.

• Author: Rico
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American Southern

Ingredients

Scale 1x2x3x

Vegetables

• 1 bulb Fennel
• 2 stalks Celery
• 1 large Yellow Onion

Dairy and Butter

• 4 tablespoons Butter
• 1 cup Heavy Cream
• 1 cup Half and Half
• 1 cup Whole Milk

Pantry Items

• 0.5 cups Self-Rising Flour
• 4 cups Crab Base
• 0.5 cups Cooking Sherry
• Salt to taste
• Pepper to taste

Protein

• 1 pound Crab Meat

Serving

• 1 loaf Crusty Bread
• Fresh Herbs to taste (optional, such as dill or parsley)

Instructions

1. Prepare Vegetables: Finely chop the fennel bulb, celery stalks, and yellow onion using a food processor until smooth. Set this vegetable mixture aside for later use.
2. Sauté Vegetables: In a large heavy saucepan, melt 4 tablespoons of butter over medium-high heat. Add the chopped vegetables and sauté for 5-7 minutes until they become soft and translucent, enhancing their sweetness and flavor.
3. Add Flour: Stir in 0.5 cups of self-rising flour into the sautéed vegetables, mixing well to ensure it is fully absorbed. Continue cooking for 8-10 minutes until the mixture becomes bubbly and develops a lightly golden color, creating a flavorful roux.
4. Add Liquids and Bring to Boil: 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 while stirring continuously. Stir the mixture thoroughly to combine all ingredients and bring it to a gentle boil.
5. Simmer the Stew: Once boiling, reduce the heat to low and let the stew simmer for 8-10 minutes while stirring occasionally. This allows the flavors to meld together and the stew to thicken slightly.
6. Add Crab and Season: Remove the stew from heat and gently fold in 1 pound of crab meat. Season with salt and pepper to taste, adjusting the seasoning to your preference.
7. Serve: Serve the crab stew hot accompanied by crusty bread for dipping. Optionally, garnish with fresh herbs such as dill or parsley to add brightness and color.

Notes

• Fennel can be substituted with leeks for a milder flavor.
• Self-rising flour can be replaced with all-purpose flour mixed with baking powder for thickening.
• Use seafood bouillon as a substitute if crab base is unavailable.
• White wine can replace cooking sherry if desired.
• For a lighter version, half-and-half can substitute heavy cream.
• Fresh crab meat provides the best flavor; however, canned or frozen crab can be used in a pinch.
• Serve with crusty bread to soak up the stew’s rich broth.

Keywords: crab stew, seafood soup, creamy crab soup, fennel, sherry, Southern crab stew, comfort food, seafood chowder