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    Quick Crab Stew


    Source of Recipe


    Paula Deen

    List of 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 lb. claw crabmeat, picked free of any broken shells
    1/4 cup dry sherry
    Salt and freshly ground black pepper

    Recipe



    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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