Introduction

Bubba’s Crab Stew is a creamy, comforting dish perfect for cozy nights. Packed with tender crab meat and a rich, flavorful broth, it brings warmth and delight to any dinner table.

Two white paper cups filled with creamy orange soup topped with chunks of white seafood and sprinkled with red spice. Each cup has a large triangular white chip placed on the rim, and one cup has a white spoon inside. The cups are set on a white marbled textured surface with a soft focus on the background cup, giving a warm and inviting look. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 bulb Fennel (Adds a subtle anise flavor and freshness; can substitute with 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.)
4 tablespoons Butter (Adds richness and helps in sautéing; can be swapped with olive oil.)
0.5 cups Self-Rising Flour (Acts as a thickening agent; regular flour can be used with baking powder.)
4 cups Crab Base (Imparts concentrated crab flavor; seafood bouillon can be used as a substitute.)
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 a vegan option.)
1 pound Crab Meat (The star ingredient, fresh is ideal, but canned or frozen crab can be used.)
to taste Salt (Essential for seasoning.)
to taste 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.)

Instructions

Step 1: Finely chop the fennel bulb, celery, and yellow onion using a food processor for a smooth mix. Set aside.
Step 2: In a large heavy saucepan, melt 4 tablespoons of butter over medium-high heat. Add the chopped vegetables and sauté for about 5-7 minutes until soft and translucent.
Step 3: Stir in 0.5 cups of self-rising flour, mixing until fully absorbed. Cook for about 8-10 minutes until bubbly and lightly golden.
Step 4: 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 to combine and bring to a gentle boil.
Step 5: Once boiling, reduce heat to low and let the stew simmer for 8-10 minutes, stirring occasionally.
Step 6: Remove from heat and gently fold in 1 pound of crab meat, seasoning the stew with salt and pepper to taste.

Tips & Variations

For a milder flavor, substitute the fennel with leeks or omit the cooking sherry and use white wine instead for a less sweet touch.
Use fresh crab meat for the best taste, but canned or frozen crab works well in a pinch.
Serve with crusty bread to soak up the rich broth and add a satisfying texture contrast.
Add fresh herbs like dill or parsley just before serving to brighten the flavors.

Storage

Store leftover stew in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent scorching. Avoid boiling after adding crab to maintain its texture.

How to Serve

The image shows two white cups filled with creamy soup that has a light orange color with visible chunks of shrimp and herbs scattered inside. Each cup is topped with a dusting of orange spice and garnished with two pieces of flat, slightly browned crackers sticking out from the sides. The cups sit on a white marbled textured surface that adds a clean and soft background to the scene. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of self-rising flour?

Yes, you can use regular flour. To mimic self-rising flour, add about 1.5 teaspoons of baking powder per 0.5 cup of flour.

Is it possible to make this recipe dairy-free?

Absolutely. Replace butter with olive oil and use non-dairy milk alternatives like almond or oat milk in place of cream, half-and-half, and whole milk.