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–+ servings
Bubba’s Crab Stew

Cozy Up with Bubba’s Creamy Crab Stew Recipe

Experience the comfort of Bubba's Crab Stew, a creamy and versatile dish perfect for autumn gatherings.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 bowls
Course: Soups
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stew Base
  • 1 bulb Fennel Adds a subtle anise flavor and freshness; substitute with leeks for a milder taste.
  • 2 stalks Celery Provides crunch and a slight peppery flavor; no substitutions needed for optimal taste.
  • 1 large Yellow Onion Enhances sweetness and depth; yellow offers the best balance to the stew.
  • 4 tablespoons Butter Adds richness for sautéing; can be swapped with olive oil for a lighter option.
  • ½ cup Self-Rising Flour Acts as a thickening agent; regular flour can be used with baking powder as a substitute.
For the Creaminess
  • 4 cups Crab Base Imparts concentrated crab flavor; seafood bouillon can be used as a substitute for a different taste.
  • 1 cup Heavy Cream Contributes to luxurious texture; half-and-half can replace it for a lighter version.
  • ½ cup Cooking Sherry Adds depth with a hint of sweetness; white wine can serve as a tasty replacement.
  • 1 cup Half and Half Balances creaminess in the stew; can substitute with milk for a similar effect.
  • 1 cup Whole Milk Provides liquidity; non-dairy milk works well for a vegan-friendly Bubba's Crab Stew.
For the Star Ingredient
  • 1 pound Crab Meat The star ingredient; using fresh crab is ideal, but canned or frozen crab can be a convenient alternative.
  • Salt and Pepper Essential for seasoning and enhancing all the flavors.
For Serving
  • 1 loaf Crusty Bread Perfect for dipping and soaking up the delicious broth.
  • Fresh Herbs Adds brightness; you can use dill or parsley to elevate the dish further.

Equipment

  • large heavy saucepan
  • Food processor

Method
 

Step-by-Step Instructions
  1. Prepare the vegetables by finely chopping the fennel, celery, and yellow onion using a food processor for consistency. Set aside.
  2. In a large saucepan, melt the butter over medium-high heat. Add in chopped vegetables and sauté for 5-7 minutes until softened.
  3. Stir in the self-rising flour, cooking the mixture for 8-10 minutes until bubbly and light golden color.
  4. Gradually pour in the crab base, heavy cream, cooking sherry, half-and-half, and whole milk, stirring continuously until gently boiling.
  5. Once boiling, reduce heat to low and let simmer for 8-10 minutes, stirring occasionally.
  6. Remove from heat and fold in crab meat, season with salt and pepper to taste.
  7. Ladle the stew into bowls and serve hot with crusty bread.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 20gProtein: 25gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 600mgPotassium: 350mgFiber: 2gSugar: 5gVitamin A: 600IUVitamin C: 5mgCalcium: 200mgIron: 2mg

Notes

Fresh crab meat yields the best flavor and texture. Avoid overcooking during the final step to keep the crab tender. Customize wisely for different dietary needs.

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