Bubba’s Crab Stew: Creamy Comfort for Cozy Nights Recipe
Bubba’s Crab Stew is a creamy, comforting seafood dish perfect for cozy nights. Featuring a blend of fennel, celery, and onion sautéed in butter, it is enriched with a mix of heavy cream, cooking sherry, and crab base, then finished with generous amounts of fresh crab meat. This luscious stew is served best with crusty bread, making it a warming and satisfying meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Soup/Stew
- Method: Stovetop
- Cuisine: American Southern
Ingredients
For the Stew
- 1 bulb Fennel, finely chopped
- 2 stalks Celery, finely chopped
- 1 large Yellow Onion, finely chopped
- 4 tablespoons Butter
- 0.5 cups Self-Rising Flour
- 4 cups Crab Base
- 1 cup Heavy Cream
- 0.5 cups Cooking Sherry
- 1 cup Half and Half
- 1 cup Whole Milk
- 1 pound Crab Meat
- Salt, to taste
- Pepper, to taste
For Serving
- 1 loaf Crusty Bread
- Fresh Herbs (such as dill or parsley), to taste
Instructions
- Prep the vegetables: Finely chop the fennel bulb, celery, and yellow onion using a food processor until smooth and well combined. Set this mixture aside for later use.
- Sauté the vegetables: In a large heavy saucepan, melt 4 tablespoons of butter over medium-high heat. Add the chopped fennel, celery, and onion, then sauté for 5-7 minutes until the vegetables turn soft and translucent, releasing their natural sweetness.
- Add flour to form a roux: Stir in 0.5 cups of self-rising flour, mixing thoroughly to fully incorporate it into the butter and vegetables. Continue cooking for 8-10 minutes until the mixture becomes bubbly and takes on a light golden color, which will help thicken the stew.
- Add liquids and simmer: Gradually pour in the 4 cups of crab base, followed by 1 cup of heavy cream, 0.5 cups of cooking sherry, 1 cup of half-and-half, and 1 cup of whole milk. Stir continuously to combine all ingredients evenly. Bring the stew to a gentle boil, then reduce heat to low and let it simmer for 8-10 minutes, stirring occasionally to prevent sticking and encourage thickening.
- Finish with crab and seasoning: Remove the saucepan from heat and gently fold in 1 pound of crab meat to preserve its delicate texture. Season the stew with salt and pepper to taste. Stir gently to distribute the crab throughout the creamy broth without breaking up the meat.
- Serve: Ladle the rich crab stew into bowls and garnish with fresh herbs like dill or parsley if desired. Serve immediately with crusty bread for dipping and soaking up the flavorful broth.
Notes
- You can substitute fennel with leeks for a milder flavor if preferred.
- If self-rising flour is unavailable, use regular flour mixed with a pinch of baking powder as a thickening agent.
- White wine can replace cooking sherry if desired.
- For a lighter version, half-and-half can substitute heavy cream, but it may slightly reduce the richness.
- Frozen or canned crab meat can be used when fresh is not available, but fresh crab yields the best texture and flavor.
- Crusty bread is highly recommended for serving to enjoy the stew fully.
