Quick Crab Stew
By Paula Deen
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Difficulty: Easy
Prep time: 10 minutes
Cook time: 25 minutes
Servings: 6
Ingredients
- 1/4 cup dry sherry
- 1 lb claw crabmeat, picked free of any broken shells
- 1 soup can half and half
- 1 soup can milk
- 1 (10 3/4-oz) can condensed cream of celery soup
- 1 (10 3/4-oz) can condensed cream of potato soup
- 1 small onion, chopped
- 2 tablespoon butter
- Salt
- freshly ground black pepper
Directions
In a large saucepan, melt the butter and sauté 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.
