Bubba’s Crab Stew: Creamy Comfort for Cozy Nights Recipe
Bubba’s Crab Stew is a creamy and comforting seafood dish perfect for cozy nights. This rich stew combines tender crab meat with a flavorful blend of fennel, celery, and onion, slowly simmered in a luscious cream and sherry base. Served with crusty bread, it offers a warm, satisfying meal that highlights the delicate taste of crab with a subtle anise note and a hint of sweetness from the sherry.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American Southern
Ingredients
Scale
Vegetables
- 1 bulb Fennel
- 2 stalks Celery
- 1 large Yellow Onion
Dairy & Fats
- 4 tablespoons Butter
- 1 cup Heavy Cream
- 1 cup Half and Half
- 1 cup Whole Milk
Dry Ingredients
- 0.5 cups Self-Rising Flour
Liquids
- 4 cups Crab Base
- 0.5 cups Cooking Sherry
Proteins
- 1 pound Crab Meat
Seasonings & Garnish
- Salt to taste
- Pepper to taste
- Fresh Herbs (optional, such as dill or parsley) to taste
Serving
- 1 loaf Crusty Bread
Instructions
- Prepare the Vegetables: Finely chop the fennel bulb, celery, and yellow onion using a food processor until smooth. Set aside the mixture for the stew base.
- Sauté Vegetables: 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 become soft and translucent, developing their flavors.
- Add Flour: Stir in 0.5 cups of self-rising flour to the saucepan, mixing thoroughly until the flour is fully absorbed by the butter and vegetables. Continue cooking and stirring for 8-10 minutes until the mixture is bubbly and lightly golden, creating a flavorful roux.
- Add Liquids: 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 liquids, then bring the mixture to a gentle boil over medium heat.
- Simmer the Stew: Once boiling, reduce the heat to low and let the stew gently simmer for 8-10 minutes. Stir occasionally to prevent sticking and allow the flavors to meld and the stew to thicken.
- Add Crab Meat and Season: Remove the stew from heat and carefully fold in 1 pound of crab meat, being gentle to keep the crab pieces intact. Season the stew with salt and pepper to your taste. Optionally, add fresh herbs such as dill or parsley for extra brightness.
- Serve: Ladle the creamy crab stew into bowls and serve hot with slices of crusty bread perfect for dipping and soaking up the rich broth.
Notes
- Fennel can be substituted with leeks for a milder flavor.
- Self-rising flour can be replaced by regular flour with added baking powder as a thickener.
- Butter may be swapped with olive oil for a different fat option.
- Seafood bouillon can be used instead of crab base if unavailable.
- Cooking sherry can be replaced with white wine for a similar depth and sweetness.
- Use fresh crab meat for the best flavor, but canned or frozen crab can also be used in a pinch.
- This stew pairs wonderfully with crusty bread to soak up every bit of the creamy broth.
Keywords: crab stew, creamy crab recipe, seafood stew, southern seafood, cozy dinner, crab meat stew, sherry crab stew
