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Bubba's Crab Stew

A rich, creamy, and savory Southern-style crab stew loaded with lump crab meat, butter, and Old Bay seasoning. Perfect for a comforting dinner or seafood appetizer.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Appetizer, Dinner, Soup
Cuisine: American, Seafood, Southern
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

Stew Base
  • 0.5 cup unsalted butter
  • 1 medium yellow onion finely diced
  • 2 stalks celery finely diced
  • 3 tbsp all-purpose flour
  • 2 cups whole milk
  • 2 cups heavy cream
Flavor & Seafood
  • 1 lb lump crab meat picked over for shells
  • 1 tbsp Old Bay seasoning plus more for garnish
  • 1 tsp Worcestershire sauce
  • 2 tbsp dry sherry optional
  • 1 pinch salt and black pepper to taste
  • 1 pack saltine crackers for serving

Equipment

  • Dutch Oven or Large Pot
  • Chef's Knife
  • Cutting board
  • Whisk
  • Ladle

Method
 

  1. In a large pot or Dutch oven, melt the butter over medium heat until slightly foaming.
  2. Add the diced onion and celery. Sauté for 5-7 minutes until vegetables are soft and translucent.
  3. Sprinkle the flour over the vegetables and stir constantly for 1-2 minutes to cook the roux.
  4. Gradually whisk in the milk and heavy cream, stirring constantly to ensure no lumps form.
  5. Stir in the Old Bay seasoning, Worcestershire sauce, and sherry (if using). Reduce heat to low.
  6. Simmer gently for 10-15 minutes until the soup thickens slightly. Do not boil.
  7. Gently fold in the lump crab meat and cook for another 5-8 minutes until heated through.
  8. Serve hot in bowls or cups, garnished with extra Old Bay and saltine crackers.

Notes

For a richer flavor, use fresh blue crab meat if available. Do not let the soup come to a rapid boil after adding the cream to prevent curdling.