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Quick Crab Stew

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Ingredients

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  • Salt and freshly ground black pepper
  • 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-ounce) can condensed cream of celery soup
  • 1 (10 3/4-ounce) can condensed cream of potato soup
  • 1 small onion, chopped
  • 2 tablespoon butter

Details

Preparation

Step 1

Directions

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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