Description

Bubba’s Crab Stew is a rich and creamy seafood dish that offers comforting flavors in every spoonful. Combining fresh crab meat with aromatic vegetables and a velvety cream base, this stew is perfect for a cozy meal. The recipe features a blend of fennel, celery, and onion sautéed in butter, thickened with self-rising flour, and enriched with crab base, heavy cream, sherry, and milk products. Served best with crusty bread for dipping, this stew invites you to enjoy a satisfying, flavorful experience reminiscent of coastal comfort food.

Ingredients

Scale

Vegetables

1 medium Fennel (can substitute with leeks)
2 stalks Celery
1 medium Yellow Onion (can substitute with white or sweet onion)

Dairy & Fats

4 tablespoons Butter (can replace with olive oil)
2 cups Heavy Cream (can replace with half-and-half)
1 cup Half and Half (can substitute with milk)
1 cup Whole Milk (non-dairy milk can be used for a vegan option)

Liquids & Seasonings

2 cups Crab Base (seafood bouillon can be used as a substitute)
1/2 cup Cooking Sherry (white wine can be used as an alternative)
to taste Salt
to taste Pepper

Thickening Agents

1/3 cup Self-Rising Flour (regular flour can be used with baking powder)

Protein

1 pound Crab Meat (fresh is ideal)

Serving

1 loaf Crusty Bread (for dipping)
optional Fresh Herbs (choose dill or parsley)

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Instructions

Prepare the Vegetables: Wash and finely chop the fennel, celery stalks, and yellow onion. These aromatic vegetables form the flavorful base of the stew.
Sauté the Vegetables: In a large pot or deep skillet, melt the butter over medium heat. Add the chopped fennel, celery, and onion, cooking gently until softened and fragrant, about 5-7 minutes.
Create the Roux: Sprinkle the self-rising flour over the softened vegetables and stir well, cooking for about 2 minutes. This step helps thicken the stew.
Add the Liquids: Gradually pour in the crab base (seafood bouillon) while stirring continuously to avoid lumps. Then add the heavy cream, half and half, whole milk, and cooking sherry. Stir to combine all ingredients thoroughly.
Simmer the Stew: Bring the mixture to a gentle simmer over medium-low heat. Cook for about 15 minutes, stirring occasionally, until the stew thickens and flavors meld.
Incorporate the Crab Meat: Gently fold in the fresh crab meat, being careful not to break up the lumps too much. Let it warm through for 5 more minutes without boiling to keep the crab tender.
Season to Taste: Add salt and pepper according to your preference. Stir well and adjust seasoning if necessary.
Serve: Ladle the hot crab stew into bowls, garnish optionally with fresh dill or parsley, and serve immediately with crusty bread on the side for dipping and soaking up the creamy broth.

Notes

Fennel can be substituted with leeks if fennel is not available.
If self-rising flour is unavailable, use regular all-purpose flour combined with a teaspoon of baking powder.
Cooking sherry adds distinctive flavor; if substituting with white wine, opt for a dry variety.
For a lighter version, substitute heavy cream with half-and-half or milk, but the stew will be less rich.
Fresh lump crab meat is preferred for best texture and taste, but canned crab can be used in a pinch.
To make the stew vegan, replace crab meat with vegan seafood alternatives and use non-dairy milk. Skip butter or replace with olive oil.
Seed the crusty bread before using it for dipping for an extra crunch experience.