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Bubba’s Crab Stew

Bubba's Crab Stew: A Comforting Southern Delight

Bubba’s Crab Stew is a comforting dish that combines fresh crab, sautéed vegetables, and creamy goodness for a delightful experience.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Southern
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stew
  • 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 needed for the best texture.
  • 1 medium Yellow Onion Enhances sweetness and depth; yellow onions are ideal for this rich stew.
  • 2 tablespoons Butter Adds richness and aids in sautéing; can be swapped with olive oil for a healthier option.
  • 1/4 cup Self-Rising Flour Acts as a thickening agent; regular flour can be used with baking powder as a substitute.
  • 2 tablespoons Crab Base Imparts concentrated crab flavor; seafood bouillon can work as an alternate flavor enhancer.
  • 1 cup Heavy Cream Contributes to the luxurious texture; half-and-half can serve as a lighter alternative.
  • 1/4 cup Cooking Sherry Adds depth with a hint of sweetness; white wine can easily replace it.
  • 1/2 cup Half and Half Balances creaminess; can substitute with milk for a less rich version.
  • 1 cup Whole Milk Provides liquidity; non-dairy milk can be your choice for a vegan-friendly option.
  • 1 pound Crab Meat The star ingredient; fresh is optimal, but canned or frozen crab can also be delightful.
  • to taste Salt & Pepper Essential for seasoning, elevating every flavor of the stew.
  • 1 loaf Crusty Bread Perfect for dipping into the stew for a delightful finish.
  • optional Fresh Herbs Like dill or parsley, to brighten the dish with fresh notes.

Equipment

  • large saucepan
  • Food Processor

Method
 

Step-by-Step Instructions
  1. Begin by finely chopping the fennel, celery, and yellow onion using a food processor for a quick and even cut. Set these chopped ingredients aside.
  2. In a large saucepan, melt about two tablespoons of butter over medium-high heat. Add the chopped fennel, celery, and onion. Sauté for 5-7 minutes until soft and translucent.
  3. Sprinkle in the self-rising flour, mixing thoroughly with the sautéed vegetables. Cook for about 8–10 minutes until bubbly and lightly golden.
  4. Gradually pour in the crab base, heavy cream, cooking sherry, half-and-half, and whole milk. Stir continuously and bring to a gentle boil.
  5. Once boiling, reduce heat and allow to simmer for 8-10 minutes. Stir occasionally until thickened, letting flavors meld together.
  6. Gently fold in your fresh crab meat, seasoning with salt and pepper to taste. Cook for another 2-3 minutes until warmed through.
  7. Ladle stew into warm bowls, garnishing with freshly chopped herbs if desired. Pair with slices of crusty bread.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 30gProtein: 25gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 5gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 600mgPotassium: 700mgFiber: 2gSugar: 4gVitamin A: 500IUVitamin C: 10mgCalcium: 150mgIron: 2mg

Notes

Chop vegetables evenly for uniform cooking, avoid overcooking crab meat, and adjust thickness with milk if needed. Store without crab if freezing, add fresh crab when reheating.

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