Bubba’s Crab Stew: Creamy Comfort for Cozy Nights Recipe
Bubba’s Crab Stew is a creamy, comforting seafood dish perfect for cozy nights.
Equipment
- large heavy saucepan
- food processor
Ingredients
Vegetables
- 1 bulb Fennel adds subtle anise flavor and freshness; substitute with leeks for a milder taste
- 2 stalks Celery provides crunch and slight peppery flavor; no substitutions
- 1 large Yellow Onion enhances sweetness and depth; yellow offers best balance
Stew Base
- 4 tablespoons Butter adds richness and assists sautéing; can swap with olive oil
- 0.5 cups Self-Rising Flour thickening agent; regular flour with baking powder can replace
- 4 cups Crab Base concentrated crab flavor; substitute with seafood bouillon
- 1 cup Heavy Cream luxurious texture; half-and-half can replace
- 0.5 cups Cooking Sherry adds depth and sweetness; white wine is a substitute
- 1 cup Half and Half balances creaminess; can substitute with milk
- 1 cup Whole Milk provides liquidity; non-dairy milks possible for vegan option
Seafood
- 1 pound Crab Meat fresh preferred, canned or frozen acceptable
Seasonings and Extras
- Salt to taste
- Pepper to taste
- 1 loaf Crusty Bread great for dipping and soaking broth
- Fresh Herbs to taste; optional; dill or parsley add brightness
Instructions
Preparation
- Finely chop the fennel bulb, celery, and yellow onion using a food processor until smooth. Set aside to use later in the stew.
- 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 are soft and translucent, which will enhance their flavor and soften their texture.
- Stir in 0.5 cups of self-rising flour with the sautéed vegetables, mixing thoroughly until the flour is fully absorbed. Cook the mixture for 8–10 minutes until it becomes bubbly and turns a light golden color, helping to develop the base of the stew.
- 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 well to combine all ingredients and bring the mixture to a gentle boil.
- Once boiling, reduce the heat to low and let the stew simmer for 8–10 minutes. Stir occasionally to prevent sticking and to allow flavors to meld and thicken.
- Remove the pan 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.
- Serve the crab stew hot, garnished with fresh herbs if desired, alongside crusty bread perfect for dipping into the creamy broth.
Notes
Substitute fennel with leeks for a milder flavor. Self-rising flour can be replaced with regular flour plus baking powder in equal measure. Cooking sherry can be substituted with white wine for similar depth. Use canned or frozen crab if fresh is unavailable, adjusting cooking time accordingly. Fresh herbs like dill or parsley brighten the stew and are optional but recommended. Butter can be exchanged with olive oil for a different fat profile. Non-dairy milks can be used instead of whole milk for a vegan-friendly version, but the recipe contains crab meat so overall it is not vegan.
Nutrition
Serving: 1bowlCalories: 350kcalCarbohydrates: 20gProtein: 25gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 70mgSodium: 500mgPotassium: 600mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 10mgCalcium: 150mgIron: 2mg
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