Crab Stew

Kathy Collins

By
@kathcoll06

One of my Children's Favorite for this FALL Weather!


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Comments:

Serves:

6 to 8

Prep:

15 Min

Cook:

30 Min

Ingredients

1 can(s)
14 oz. can (real) crab claw meat
1 stick
butter, melted
1 small
onions, small white
1 can(s)
cream of potato soup
1/2 c
heavy cream
1/2 gal
whole milk (it has to be whole milk)
tobasco sauce
salt and pepper to taste
2 Tbsp
corn starch

Directions Step-By-Step

1
Open canned crab meat and pour into a colander and make sure all crab-shell is removed. In a large pot on slightly high heat add stick of butter and melt; add a small onion and tender. Once onion is tender combine (heaping tablespoons) corn starch (for thickening).
2
Add crab meat, heavy cream, whole milk, cream of potato soup, 12 drops of TABASCO sauce, salt and pepper to taste. Mix Well and cut heat back to a medium low because the milk will curdle if you cook fast. (simmer for about 30 minutes, stirring periodically.)
3
This stew is delicious served with Jiffy Corn Bread Muffins or Oyster Crackers.

About this Recipe

Course/Dish: Soups, Chowders
Other Tag: Quick & Easy
Hashtags: #stew, #crab, #chowder