Up next in 10
Uncle Bubba's Crab Stew Recipe - Learn how to make crab stew with Paula's beloved brother's delicious cream of crab soup recipe!
Click here to SUBSCRIBE to my channel: https://bit.ly/2AwYIIU
------------------------
Uncle Bubba's Crab Stew Recipe: https://www.pauladeen.com/recipe/bubbas-crab-stew/
------------------------
For more Love & Best Dishes videos, click here: https://www.youtube.com/playlist?list=PL2LHabI5sYyFSVQ49oX2ffNPnKt3F8_zB
------------------------
Follow me on Facebook: https://www.facebook.com/pauladeen/
Follow me on Instagram: https://www.instagram.com/pauladeen_official/
Follow me on Pinterest: https://www.pinterest.com/pauladeen/
Sign up for my Newsletters: https://mailchi.mp/pauladeen.com/youtube
------------------------
Sign up for my email mailing list and get 3 FREE helpful kitchen printables: https://www.pauladeen.com/printables/
Find more recipes and videos on my website: https://www.PaulaDeen.com
Click here to shop my products on my online store: https://pauladeenshop.com/
Click here to visit my Amazon shop page: https://www.amazon.com/pauladeen
------------------------
#pauladeen #loveandbestdishes
Show More Show Less View Video Transcript
0:00
- Y'all, it's my goal to get through this recipe
0:02
without crying today
0:07
because what I'm sharing with y'all
0:10
is Uncle Bubba's crab stew
0:13
and it was absolutely the best
0:15
I've ever put in my mouth
0:18
and people still talk about it to this day.
0:22
So, I'm gonna start
0:26
with one stick of melted butter,
0:32
well, not melted,
0:33
but it's soft.
0:35
(wrapper rustling)
0:39
You know, I can't believe my brother
0:43
will have been dead five years in August,
0:49
I just,
0:52
I can't believe it's been five years
0:54
since I last saw him.
0:59
We had some great times there at Uncle Bubba's.
1:02
(stove starter clicking)
1:05
All right, now to me, the important thing
1:09
when you're making crab stew,
1:13
you know you can,
1:15
you can try to find she-crab
1:18
and it's the female crabs that's got the eggs in it
1:22
and that's what makes them she-crab,
1:26
I'm just using plain lump crab today.
1:30
So, to me the important thing about making crabs stew
1:33
is that your vegetables be,
1:37
like, almost minced
1:40
because you want the crab to be the center of attention,
1:44
not chunks of onion or celery,
1:48
that's my thinking,
1:50
but after sharing that with you,
1:52
y'all do it the way you want to.
1:54
(food processor whirring)
1:55
All right, so I'm gonna start adding these to the pot.
2:02
(lid clattering)
2:07
I love my little miniature mincer thing.
2:19
(drawer thumping)
2:22
So, that is the leeks
2:29
and you can see I got it real fine,
2:33
(spoon tapping)
2:36
really, really fine.
2:38
Okay, and the next thing we're gonna go in
2:43
is with our onions,
2:45
and I'm gonna do them the same way, y'all.
3:04
Now there's something that's not here in this recipe
3:12
that kinda puzzles me
3:15
(spoon tapping)
3:15
because I know I would've included that
3:20
in Bubba's recipe
3:22
and that's garlic,
3:26
I would've always put garlic in it.
3:29
So, (food processor clicking)
3:33
(vegetables thumping)
3:34
you can garlic or not garlic,
3:36
I'm gonna garlic.
3:37
So, I'm gonna put about 1/2 of a,
3:40
(spoon tapping)
3:42
well maybe a little bit more than 1/2,
3:45
almost a teaspoon of the garlic
3:50
and the last thing that we have to chop now
3:52
is our celery.
3:56
(food processor whirring)
3:59
Okay, so I'm gonna turn up the heat now
4:04
and let that cook.
4:10
C'mon everything,
4:12
get outta there.
4:14
We paid for every bit of that celery,
4:16
didn't we?
4:18
So, we gonna get it all.
4:22
(Paula laughing)
4:23
I'm telling y'all,
4:24
why groceries have gotten so dadgum expensive,
4:27
(spoon tapping)
4:29
I worry about poor old elderly people
4:34
on fixed incomes,
4:38
I just worry about 'em.
4:42
Okie doke, we'll gonna sit this out of the way
4:50
and so we're gonna go ahead
4:52
and turn this heat up and saute those,
4:56
you know, maybe for about five minutes.
4:59
(timer ringing)
5:02
Timer,
5:05
timer's going off or something.
5:09
Okay, (spoon tapping)
5:10
so can you see in that pot, Eddie,
5:14
how nice and fine that is
5:17
because like I said,
5:19
I want the crab to be the star.
5:22
Okay, you can look over here
5:23
and see these are getting nice and soft
5:25
(spoon tapping)
5:27
and I'm gonna add my flour
5:29
and that's 3/4's a cup of flour,
5:31
but this is gonna make a big, big pot of crab stew.
5:39
So, we wanna just cook that for a while,
5:41
we don't want the floury taste
5:46
to stay in there
5:48
and I think I could stand a little bit more liquid,
5:57
so I'll add a little bit more butter
6:03
so that that will have something to melt,
6:07
to cook into.
6:09
Now I'm gonna start,
6:11
it calls for two quarts of heavy cream.
6:20
I think calls for a quart or one pint,
6:24
that'd be two cups of...
6:29
- [Theresa] Half and half?
6:30
- Yes.
6:31
Okay, I'm adding our heavy cream
6:34
and I wanna do it kinda slow,
6:36
I don't wanna just dump it all in there at one time,
6:39
I wanna give that a chance to slowly get incorporated.
6:46
So, this is gonna make our crab stew nice and thick.
6:51
(whisk tapping)
6:57
You want your crab stew to be eaten with a spoon,
7:02
not a fork. (laughing)
7:06
It's like our grits,
7:07
some people like spoon grits,
7:09
some people like fork grits.
7:12
A fork grit just means you like 'em real thick.
7:18
Okay, so one down
7:23
and now I'm gonna start with a heavy cream.
7:26
Now I'm gonna add milk.
7:35
So, I may not add (whisk tapping)
7:37
that extra quart of whipping cream.
7:53
Okay, I don't want this to stick so
7:58
I'll spend a good bit of time stirring.
8:07
All right, (spoon banging)
8:08
now to me this is a secret ingredient to crab stew
8:16
and I don't know why this company,
8:19
Better Than Bouillon,
8:21
they have got so many different flavors
8:23
now in the grocery store,
8:25
but they don't have a lobster or crab base.
8:29
We had to order this off the web
8:32
and this is gonna bring that crab stew flavor home.
8:36
So, I highly, highly, highly recommend
8:40
y'all going to Amazon
8:42
and ordering this wet base
8:45
if you're gonna be making crab stew,
8:49
and I'm gonna use about two tablespoons
8:55
that looks like one.
8:58
Mm, mm-mm-mm, (spoon tapping)
9:01
but now in the restaurant, (timer ringing)
9:05
in the restaurant at Uncle Bubba's,
9:07
we used crab base
9:09
because we could get the crab base
9:13
from our restaurant supply house,
9:18
but that's not available, either,
9:22
and I think Theresa ordered this
9:25
and didn't you say the crab base
9:26
was a lot more expensive?
9:29
- [Theresa] Yes,
9:30
and it comes in such a large amount.
9:32
- Uh-huh- - That-
9:33
- Well, that's the size
9:34
that we ordered at the restaurant.
9:36
Was it like in a sour cream size?
9:38
Yeah, it's not cheap
9:42
'cause you think how many crabs
9:44
had to say goodbye (laughing)
9:50
for a container that size?
9:53
(spoon tapping) (phone ringing)
9:54
Now we're not gonna add our crab
9:58
until the last second.
10:01
All right, the last quart of heavy cream is going in
10:07
and should this not be thick enough to suit you,
10:12
all you have to do is put a little corn starch
10:17
in a bowl like that,
10:19
maybe three tablespoons of corn starch
10:21
and a little cold water,
10:24
(bowl clinking)
10:24
and you'll have a nice slurry
10:29
that you can get the thickness
10:30
just the way you want it
10:32
and I may wind up doing that to this,
10:36
but I wanna give it a chance
10:38
to thicken up on its own. (spoon tapping)
10:43
This looks so beautiful, y'all,
10:48
so very beautiful.
10:50
So, now it's time for us to start tasting
10:54
and get our seasonings right.
11:06
It's very good,
11:07
very, very good.
11:11
Now I'm gonna add some pepper.
11:13
A lot of people,
11:15
especially your restaurants,
11:17
because this is a clear, creamy color,
11:20
they'll add white pepper,
11:22
but I love seeing (pepper mill whirring)
11:24
the black peppercorns in it,
11:26
so that's what I'm gonna add
11:32
and I'm gonna add very, very little salt
11:36
because, remember, those bases,
11:38
they contain a whole bunch of salt,
11:42
so, I mean, just one little like that
11:46
and then everybody can salt it at the table,
11:50
but look at that thickness
11:52
and I did make a little slurry
11:57
of like three tablespoons of corn starch
11:59
with a tablespoon or so of cold water,
12:03
you know, you just wanna mix it up good
12:05
because it was just not quite as thick as I wanted it,
12:10
so you can decide to do that
12:14
when you're making this or not.
12:16
(spoon tapping)
12:18
Now you wanna add your crab last
12:23
and you don't wanna break it up,
12:25
you don't wanna mince it up,
12:28
but you might wanna check it for shells.
12:33
Some people are offended (laughing)
12:37
if they get a piece of shell,
12:39
I am not one of those people.
12:42
I get a real piece of shell in my mouth,
12:46
I know that's because we're using real crab
12:51
and that's part of it.
12:54
So, I'm just gonna turn this down
12:59
(spoon tapping)
13:02
and let it just simmer,
13:05
I really don't want,
13:07
I don't want it to boil,
13:09
I don't wanna,
13:11
I just don't like boiling, you know,
13:13
the cream in this,
13:16
so it could for a little bit,
13:20
it could boil.
13:21
So, I'm gonna,
13:26
I'm gonna put it on simmer.
13:34
Oh, (stove starter clicking)
13:36
see, it's hard to get on simmer
13:40
because it will sure go out on ya,
13:43
but I think that's about as good a simmer
13:45
as we can get, Eddie.
13:51
That's beautiful,
13:52
y'all see that thickness of that?
13:54
(spoon banging)
13:56
It's perfect.
14:00
I'm gonna very gently add my crab.
14:10
A quick way to check your crab for shells
14:14
is to spread your crab out on a cookie sheet
14:19
and put it in the oven just for a couple of minutes
14:22
and if there's any shell in there,
14:25
it'll turn pink,
14:27
so you can just go in and pick 'em right out.
14:30
Okay,
14:35
we have those crabs back swimming again.
14:42
Please don't let anybody come in your kitchen
14:46
and roughly stir this,
14:51
(spoon tapping)
14:53
you want a slow, gentle hand.
15:02
(spoon tapping)
15:05
All right,
15:08
now the recipe calls for sherry
15:12
(spoon tapping)
15:14
and I don't like to assume
15:16
that everybody is gonna want sherry in this,
15:19
especially if you're feeding young children,
15:22
so what I like to do
15:24
is I like to
15:29
give everybody a little splash by their plate
15:34
and let them choose to sherry
15:36
or not to sherry.
15:39
Y'all, that's one pretty pot of crab stew,
15:43
and I think my brother Bubba would be awfully proud.
15:48
I'm gonna show y'all how I like to serve it.
15:51
Look, you can see how thick this is
15:56
and if you don't like it that thick,
16:00
(ladle tapping)
16:01
you can certainly thin it down.
16:05
Where did my little chicken go,
16:08
or my cow?
16:09
It's my cow, isn't it?
16:12
(ladle tapping)
16:17
There, you stay there.
16:19
All right, so I like to serve it
16:22
with a little chive or parsley,
16:26
just, you know, something to give it that earthy look
16:30
and some people love to sprinkle
16:33
a little Parmesan cheese on it,
16:36
that's good, too.
16:37
A lotta people like that dollop of sherry,
16:42
but I like to leave that to everybody's own device
16:47
and I'm gonna cover that so it'll stay hot
16:53
and I always like to serve it with some type of bread.
16:57
These are wonderful little cheese and pecan muffins,
17:04
just the bread of your choice,
17:06
French bread's awfully good with it.
17:11
All right,
17:15
I hate to eat in front of y'all kids. (laughing)
17:22
Mm,
17:28
it is so good,
17:32
so crabby, so buttery.
17:37
Mm.
17:42
You get, (coughing)
17:45
got a a grain of pepper in my throat.
17:47
You can really make this very, very quickly.
17:49
You can see I made the full recipe,
17:52
which is a big pot,
17:55
but if you make about half that much,
17:58
you can make this in no time at all
18:01
and just remember at the end to taste it
18:05
before you put your crab in it,
18:07
taste it,
18:07
make sure your seasonings are where you wanna be
18:11
and I always serve,
18:13
along with the sherry and the cheese,
18:18
which I forgot to put out,
18:19
but Michael will put
18:25
our hot sauce on it.
18:28
Who else puts hot sauce on theirs?
18:30
Do you, Theresa?
18:31
- [Theresa] I do not.
18:32
- Do you, Eddie.
18:34
- [Eddie] Hot sauce for sure.
18:35
(all laughing)
18:38
- Mm, like I said,
18:42
just a little bite of bread.
18:45
People will think you're the best, honey,
18:48
which we know you are,
18:50
so love and best dishes,
18:52
I'm gonna go so's all I know
18:54
Theresa and Eddie are hungry, (laughing)
18:57
and thank you, Bubba.
19:03
Mm.
19:05
Hey, y'all, it's Paula Deen.
19:07
Now, if you enjoyed this video, be sure to like it
19:10
and click the subscribe button as well as the notification
19:14
and bail to be alerted when I post a video.
19:18
Love and Best Dishes Y'all.
#Food & Drink
#Hobbies & Leisure