Quick Crab Stew

Ingredients

  • 2 tablespoons butter
  • 1 small onion, chopped
  • 1 (10 ¾-ounce) can condensed cream of potato soup
  • 1 (10 ¾-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
  • + 11 more ingredients
    • ¼ cup dry sherry
    • Salt and freshly ground black pepper
    • 2 tablespoons butter
    • 1 small onion, chopped
    • 1 (10 ¾-ounce) can condensed cream of potato soup
    • 1 (10 ¾-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
    • ¼ 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...

View full recipe at SpringPad

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