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 soup can milk; 1 soup can half-and-half; 1 pound claw crabmeat, picked free of any broken shells; 1/4 cup dry sherry; Salt and freshly ground black pepper

9 ingredients

6 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 soup can milk
1 soup can half-and-half
1 pound claw crabmeat, picked free of any broken shells
1/4 cup dry sherry
Salt and freshly ground black pepper

Directions

1

In a large saucepan, melt the butter and saute the onion until translucent, 3 to 4 minutes.
2

Add the soups, milk, and half-and-half.
3

Add the crabmeat and bring just to a boil.
4

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

Serve immediately.
6

Or allow to cool to room temperature, then refrigerate or freeze immediately in plastic microwavable reusable containers with lids.