Savor Bubba’s Crab Stew: A Creamy Comfort Food Delight

Experience the rich, comforting flavors of Bubba’s Crab Stew, a perfect dish for chilly evenings and family gatherings.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 6 bowls

Course: Soups

Cuisine: Southern

Calories: 320

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

1 whole Fennel Bulb Add a subtle anise flavor; substitute with leeks for milder taste.
2 stalks Celery Provides crunch and a slight peppery flavor.
1 whole Yellow Onion Enhances sweetness and depth.
2 tablespoons Butter Can be replaced with olive oil for a lighter option.
1/4 cup Self-Rising Flour Serves as a thickening agent.

For the Stew

4 cups Crab Base Imparts a concentrated crab flavor; seafood bouillon can be a substitute.
1 cup Heavy Cream Creates a luxurious texture.
1/2 cup Cooking Sherry Adds depth with a hint of sweetness; white wine can be a replacement.
1 cup Half-and-Half Balances the creaminess; substitute with regular milk if needed.
1 cup Whole Milk Provides necessary liquidity; can opt for non-dairy milk for vegan adaptations.
1 pound Crab Meat Fresh crab is ideal, but canned or frozen can also work.

For Seasoning and Serving

to taste Salt & Pepper Essential for enhancing flavor throughout the stew.
as needed Crusty Bread Perfect for dipping and soaking up the broth.
optional Fresh Herbs Adds brightness; consider dill or parsley.

Equipment

large saucepan
Food Processor

Method

Step‑by‑Step Instructions

Finely chop the fennel bulb, celery, and yellow onion using a food processor. Set aside on a plate.
Melt 2 tablespoons of butter in a large saucepan over medium-high heat. Add the chopped vegetables and sauté for 5-7 minutes until soft and translucent.
Sprinkle ¼ cup of self-rising flour into the vegetable mixture, stirring well and cooking for 8-10 minutes until it turns golden.
Pour in 4 cups of crab base, 1 cup of heavy cream, ½ cup of cooking sherry, and 1 cup of half-and-half. Stir continuously until combined and bring to a gentle boil.
Once boiling, reduce heat and simmer for 8-10 minutes, stirring occasionally to let flavors meld and thicken the stew.
Remove from heat and gently fold in 1 pound of crab meat. Season with salt and pepper to taste.
Serve immediately with crusty bread and garnish with fresh herbs, if desired.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 15gProtein: 22gFat: 22gSaturated Fat: 10gCholesterol: 95mgSodium: 600mgPotassium: 450mgFiber: 2gSugar: 4gVitamin A: 800IUVitamin C: 6mgCalcium: 150mgIron: 2mg

Notes

Cook crab gently to avoid toughness and adjust thickness by adding milk if needed. Prep vegetables ahead to save time. Store leftovers in the fridge for up to 3 days.

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