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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
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This is a Paula Deen recipe that I watched her make on her show. It has been found again, so I am putting it here for safe keeping. Ingredients:
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 (10 3/4 ounce) can milk |
1 (10 3/4 ounce) can half-and-half |
1 lb crabmeat, picked free of any shells |
1/4 cup dry sherry |
salt and pepper, to taste |
Directions:
1. In a large saucepan, melt the butter and saute the onion until translucent, about 3-4 minute.
2. Add the soups, milk, and half and half, and stir to combine.
3. Add the crabmeat and bring just to a boil.
4. Add the sherry, salt and pepper, to taste.
5. Serve immediately, or allow to cool to room temperature, then refrigerate or freeze immediately in serving sizes.
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