🦀 Ubba’s Crab Stew
Creamy Comfort for Cozy Nights
Ubba’s Crab Stew is the kind of recipe that doesn’t just feed you—it takes care of you. Creamy, deeply savory, and filled with tender crab meat, this stew is perfect for chilly evenings, quiet weekends, or any time you crave something warm and deeply satisfying. It’s the sort of dish that simmers slowly, filling the kitchen with comforting aromas, inviting everyone to gather around the table.
This stew is inspired by rustic coastal cooking, where seafood is treated with respect and simple ingredients are allowed to shine. The sweetness of the crab, the richness of cream, and the gentle warmth of aromatics come together in a bowl that feels indulgent yet balanced.
🌊 Why This Crab Stew Is So Special
What sets Ubba’s Crab Stew apart is its texture and depth. It’s not a thin soup, nor is it overly heavy. Instead, it sits perfectly in between—luxuriously creamy, loaded with crab, and gently seasoned so the seafood remains the star.
This recipe is:
- Rich and comforting without being overwhelming
- Elegant enough for guests, simple enough for home cooking
- Perfect with crusty bread or oyster crackers
- Easy to adapt depending on the crab you have available
🛒 Ingredients (Serves 4–6)
Seafood:
- 450 g (1 lb) fresh crab meat (lump or claw meat)
- Optional: crab shells for extra flavor (if available)
Base & Aromatics:
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium onion, finely diced
- 2 celery stalks, finely chopped
- 2 cloves garlic, minced
- 1 small leek, white part only (optional but lovely)
Thickening & Liquid:
- 3 tablespoons all-purpose flour
- 500 ml (2 cups) seafood stock or fish stock
- 250 ml (1 cup) whole milk
- 250 ml (1 cup) heavy cream
Seasoning:
- 1 teaspoon Old Bay seasoning (or similar seafood spice)
- ½ teaspoon smoked paprika
- ¼ teaspoon cayenne pepper (optional)
- Salt and freshly ground black pepper, to taste
- 1 bay leaf
- A few drops of lemon juice or apple cider vinegar
Finishing Touches:
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped chives
- Extra butter or cream for richness (optional)
👩🍳 Step-by-Step Preparation
1. Prepare the Crab
Carefully pick through the crab meat to remove any bits of shell. Keep it refrigerated until ready to use. If you have shells, you can simmer them briefly in the stock for 10 minutes to boost flavor, then strain.
2. Build the Flavor Base
In a large heavy-bottomed pot or Dutch oven, melt the butter with the olive oil over medium heat. Add the onion, celery, and leek. Cook gently for 6–8 minutes, stirring often, until soft and translucent but not browned.
Add the garlic and cook for another 30 seconds, just until fragrant.
3. Create the Roux
Sprinkle the flour evenly over the vegetables. Stir continuously for 2–3 minutes to cook out the raw flour taste. This step is essential—it gives the stew its signature creamy body.
The mixture should look slightly thick and pale golden.
4. Add the Liquids
Slowly pour in the seafood stock while whisking or stirring constantly to prevent lumps. Once smooth, add the milk and bay leaf. Bring the stew to a gentle simmer and let it cook for about 10 minutes, stirring occasionally.
You’ll notice the stew thickening slightly—this is exactly what you want.
5. Season with Care
Stir in the Old Bay seasoning, smoked paprika, cayenne (if using), and a pinch of salt and pepper. Keep the heat low and let the flavors meld gently. Avoid boiling, as this can dull the sweetness of the crab and split the dairy later.
6. Add the Cream and Crab
Lower the heat and stir in the heavy cream. Once the stew is hot but not boiling, gently fold in the crab meat. Be careful not to break it up too much—those beautiful chunks are part of the magic.
Let the stew warm through for 5–7 minutes.
7. Final Adjustments
Taste the stew and adjust seasoning. Add a few drops of lemon juice or vinegar to brighten the richness—it makes a big difference. Remove the bay leaf.
If you want extra indulgence, swirl in a small knob of butter or an extra splash of cream right before serving.
🍽️ How to Serve Ubba’s Crab Stew
This stew shines when served simply. Ladle it into warm bowls and finish with chopped parsley and chives.
Perfect accompaniments include:
- Crusty sourdough or French bread
- Oyster crackers or buttered toast
- A simple green salad with lemon vinaigrette
- Steamed rice or mashed potatoes for extra comfort
🔄 Variations You’ll Love
✔️ Lighter Version
Replace half the cream with more milk or stock. The stew will be slightly lighter but still comforting.
✔️ Spicy Coastal Style
Add extra cayenne or a dash of hot sauce for a bold, warming kick.
✔️ Corn & Crab Stew
Add 1 cup of sweet corn kernels for extra texture and sweetness.
✔️ No Cream Option
Use evaporated milk or a blended potato base for creaminess without heavy cream.
💡 Chef’s Tips for Perfection
- Never boil the stew once the crab is added
- Use the best crab you can find—it truly matters
- Season gently at first; seafood flavors intensify as they cook
- This stew tastes even better the next day
- Reheat slowly over low heat
❄️ Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently over low heat, stirring frequently. Avoid microwaving on high, as it may separate the cream.
Freezing is not recommended due to the dairy content.
❤️ Final Thoughts
Ubba’s Crab Stew is more than a recipe—it’s a moment. A quiet evening, a warm bowl in your hands, steam rising gently, and that first creamy, briny spoonful. It’s comfort food with coastal soul, rich without being heavy, and elegant without being complicated.