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Bubba’s Crab Stew

Bubba’s Crab Stew: A Cozy Southern Delight for Chilly Nights

Bubba’s Crab Stew is a comforting Southern dish filled with rich flavors and fresh ingredients, perfect for chilly nights.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Southern
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Vegetables
  • 1 bulb Fennel Adds a subtle anise flavor and freshness. Can use 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.
For the Stew Base
  • 4 tablespoons Butter Adds richness and aids sautéing. Can be swapped with olive oil.
  • 0.5 cups Self-Rising Flour Thickening agent for the stew. Use regular flour with baking powder if unavailable.
  • 4 cups Crab Base Imparts concentrated crab flavor. Seafood bouillon can be used instead.
  • 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 vegan options.
For the Star Ingredient
  • 1 pound Crab Meat Star ingredient that provides sweet flavor and tender texture. Fresh crab is ideal; canned or frozen crab can be used.
For Seasoning and Serving
  • to taste Salt and Pepper Essential for seasoning.
  • 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

  • Heavy saucepan
  • food processor

Method
 

Preparation Steps
  1. Finely chop the fennel, celery, and onion using a food processor for a quick and uniform cut. Set aside in a bowl.
  2. Melt butter over medium-high heat in a heavy saucepan. Add the chopped vegetables and sauté for 5-7 minutes until soft and translucent.
  3. Stir in the self-rising flour into the sautéed vegetables, mixing well. Cook for 8-10 minutes until bubbly and lightly golden.
  4. Gradually pour in the crab base, heavy cream, cooking sherry, half-and-half, and whole milk while stirring continuously. Bring to a gentle boil.
  5. Reduce heat to low and let the stew simmer uncovered for 8-10 minutes, stirring occasionally until it thickens nicely.
  6. Remove from heat and gently fold in the crab meat. Season with salt and pepper to taste.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 25gProtein: 20gFat: 30gSaturated Fat: 18gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gCholesterol: 100mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 5gVitamin A: 25IUVitamin C: 15mgCalcium: 15mgIron: 10mg

Notes

Store leftovers in an airtight container for up to 3 days. Freeze the stew without crab for up to 2 months and add fresh crab when reheating.

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