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.
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Marie
Ginger
Carol Jones
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Has anyone tried this with imatation crab meat? Also , what can I use to replace the sherry
Paula lives in GA where we have fresh nad/or frozen crab available pretty much year round so we have not used the imitation crab meat but if it is all you have available where you live, it can certainly be used. As for sherry, you can simply omit or use a white wine or apple cider vinegar!