Quick Crab Stew (Paula Deen) |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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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 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 |
Directions:
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.
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