Quick Crab Stew
- 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
In a large saucepan, melt the butter and saute the onion until translucent, 3 to 4 minutes. Add the soups, milk, and half-and-half. Add the crabmeat and bring just to a boil. Add the sherry and salt and pepper, to taste. Serve immediately. Or allow to cool to room temperature, then refrigerate or freeze immediately in plastic microwavable reusable containers with lids.
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