Quick Crab Stew

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  • Level: Easy
  • Total: 20 min
  • Prep: 10 min
  • Cook: 10 min
  • Yield: 4 to 6 servings
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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


  1. 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.