Quick Crab Stew

Name: Quick Crab Stew
Ingredients: 2 tablespoons butter; 1 small onion, chopped; 1 (10 3/4 ounce) can condensed cream of potato soup; 1 (10 3/4 ounce) can condensed cream of celery soup; 1 (10 3/4 ounce) can milk; 1 (10 3/4 ounce) can half-and-half; 1 lb crabmeat, picked free of any shells; 1/4 cup dry sherry; salt and pepper, to taste

9 ingredients

5 steps

Ingredients

2 tablespoons butter
1 small onion, chopped
1 (10 3/4 ounce) can condensed cream of potato soup
1 (10 3/4 ounce) can condensed cream of celery soup
1 (10 3/4 ounce) can milk
1 (10 3/4 ounce) can half-and-half
1 lb crabmeat, picked free of any shells
1/4 cup dry sherry
salt and pepper, to taste

Directions

1

In a large saucepan, melt the butter and saute the onion until translucent, about 3-4 minute.
2

Add the soups, milk, and half and half, and stir to combine.
3

Add the crabmeat and bring just to a boil.
4

Add the sherry, salt and pepper, to taste.
5

Serve immediately, or allow to cool to room temperature, then refrigerate or freeze immediately in serving sizes.