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Bubba’s Crab Stew Classic Recipe

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Bubba’s Crab Stew Classic is a rich and creamy seafood stew featuring tender lump crab meat simmered with aromatic fennel, celery, and onion. This comforting, velvety stew combines dairy and sherry to create a luxurious flavor, perfect for serving with crusty bread for dipping.

  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 6 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American

Ingredients

Aromatic Vegetables

  • 1 medium fennel bulb, finely chopped
  • 2 ribs celery, finely chopped
  • 1 large yellow onion, finely chopped

Base and Thickening

  • 4 tablespoons unsalted butter
  • 1/2 cup self-rising flour
  • 4 cups crab base, prepared

Dairy and Liquids

  • 1 cup heavy cream
  • 1/2 cup cooking sherry
  • 1 cup half and half
  • 1 cup whole milk

Seafood and Seasoning

  • 1 pound lump crab meat
  • Salt, to taste
  • Black pepper, to taste

For Serving and Garnish

  • Crusty bread, for serving
  • Fresh dill or parsley, chopped (optional)

Instructions

  1. Prepare Aromatic Vegetables: Finely chop the fennel bulb, celery, and yellow onion using a food processor or sharp knife until they are uniform in size. Set them aside to use as the stew’s flavorful base.
  2. Sauté Vegetables in Butter: Melt the unsalted butter in a large heavy saucepan over medium-high heat until it begins to bubble. Add the chopped fennel, celery, and onion. Sauté for 5 to 7 minutes, stirring occasionally, until the vegetables become soft and translucent.
  3. Thicken with Flour: Stir in the self-rising flour until it is fully integrated with the sautéed vegetables. Continue cooking the mixture, stirring constantly for 8 to 10 minutes, until it becomes bubbly and light golden in color, forming a roux that will thicken the stew.
  4. Combine with Liquids: Gradually add the prepared crab base and heavy cream to the roux, stirring well to blend. Then pour in the cooking sherry, half and half, and whole milk incrementally while stirring. Bring the mixture to a gentle boil over medium heat.
  5. Simmer to Velvety Consistency: Reduce the heat to maintain a simmer and cook for 8 to 10 minutes, stirring occasionally. This allows the stew to thicken and lets the flavors meld perfectly.
  6. Add Crab Meat and Finish: Remove the pot from heat and gently fold in the lump crab meat, being careful to keep large pieces intact. Season the stew with salt and black pepper to taste. Let the crab warm in the residual heat without further boiling.
  7. Serve: Ladle the hot crab stew into bowls and serve immediately with crusty bread on the side for dipping. Optionally, garnish with freshly chopped dill or parsley for added color and flavor.

Notes

  • Use lump crab meat to ensure large, tender chunks in the stew.
  • Self-rising flour acts as a thickener and also adds a slight leavening effect to the base.
  • Cooking sherry adds depth and subtle sweetness; substitute with dry white wine if unavailable.
  • Do not boil the crab meat after adding it to avoid overcooking and toughness.
  • This stew pairs wonderfully with rustic, crusty bread to soak up the creamy broth.

Find it online: https://cheftinaskitchen.com/bubbas-crab-stew-classic-recipe/