Description
Bubbas Crab Stew is a rich, comforting seafood stew made with sweet lump and claw crab meat, aromatic vegetables, tomatoes, and a flavorful roux-based broth seasoned with Southern-inspired spices. It’s a hearty dish that’s perfect for family dinners or special occasions.
Ingredients
8 oz fresh lump crab meat
8 oz claw crab meat
1 medium yellow onion, diced
2 celery stalks, diced
1 green bell pepper, diced
4 cloves garlic, minced
4 cups seafood broth or stock
1 (14.5 oz) can fire-roasted diced tomatoes
2 tablespoons tomato paste
4 tablespoons unsalted butter
1/4 cup all-purpose flour
2 teaspoons Old Bay seasoning
1/4 teaspoon cayenne pepper
1 teaspoon smoked paprika
1 teaspoon dried thyme
1 bay leaf
1/2 teaspoon salt, or to taste
1/2 teaspoon freshly ground black pepper
1/2 cup clam juice
8 oz smoked beef sausage, sliced (optional)
Fresh chopped parsley, for garnish
Instructions
- Prepare the crab meat by thawing if needed, draining well, and checking carefully for shell fragments.
- Dice the onion, celery, and bell pepper, mince the garlic, and measure the remaining ingredients.
- Melt the butter in a large Dutch oven or heavy pot over medium heat.
- Whisk in the flour and cook, stirring constantly, for 10 to 15 minutes until the roux becomes a peanut-butter brown color.
- Add the onion, celery, and bell pepper and cook for 8 to 10 minutes until softened. If using smoked sausage, add it now and cook until lightly browned.
- Stir in the garlic and tomato paste and cook for 1 to 2 minutes.
- Add the Old Bay seasoning, cayenne, smoked paprika, thyme, salt, and black pepper. Cook for 1 minute to bloom the spices.
- Pour in the clam juice, scraping up any browned bits from the bottom of the pot.
- Slowly whisk in the seafood broth, then stir in the diced tomatoes and bay leaf.
- Bring to a gentle simmer, reduce the heat to low, cover, and cook for 30 to 45 minutes, stirring occasionally.
- Remove the bay leaf, gently fold in the crab meat, and simmer for 5 to 7 minutes until heated through.
- Taste and adjust seasoning as needed. Garnish with chopped parsley and serve hot.
Notes
Add a splash of heavy cream at the end for a creamier stew.
Adjust the cayenne pepper to make the stew milder or spicier.
Serve with crusty bread, cornbread, rice, or crackers.
Store leftovers in the refrigerator for up to 3 days and reheat gently without boiling.
For a gluten-free version, substitute the flour with a suitable gluten-free thickener or flour blend.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Southern
Nutrition
- Serving Size: 1 bowl
- Calories: 430 kcal
- Sugar: 7 g
- Sodium: 980 mg
- Fat: 21 g
- Saturated Fat: 9 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 37 g
- Cholesterol: 145 mg
