crab stew

Name: Crab Stew
Prep time: 10 min
Cook time: 20 min
Yield: 4
Ingredients: 2 tablespoon(s) butter; 1 small onion, chopped; 1 can(s) cream of potato soup; 1 can(s) cream of celery soup; 1 soup can(s) milk; 1 soup can(s) half & half; 1 pound(s) claw crabmeat, picked free of any broken shells; 1/4 cup(s) dry sherry; - salt & pepper, to taste

(1 rating)

review

Private Recipe by

Kimmi Knippel (Sweet_Memories)

@KimmiK

Cullowhee, NC

I had this last night at Paula Deen's restaurant in Cherokee, NC. It was absolutely to die for! Dad tasted it & wanted to bring a gallon of it home (not going to happen). Now that I got the recipe...I can make it anytime for Dad (or all for me - LOL!).

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(1 rating)

yield 4 - 6

prep time 10 Min

cook time 20 Min

Ingredients For crab stew

2 Tbsp

butter
1 sm

onion, chopped
1 can

cream of potato soup
1 can

cream of celery soup
1 soup can

milk
1 soup can

half & half
1 lb

claw crabmeat, picked free of any broken shells
1/4 c

dry sherry
salt & pepper, to taste

How To Make crab stew

1
In a large saucepan, melt the butter & saute the onion until translucent, 3 - 4 minutes.

2
Add the soups, milk & 1/2 & 1/2. NOTE: The next time I make this...I'm going to take an immerson blender at this point to break up the onions...so it's more smoother like at the restaurant.
3
Add the crabmeat & bring just to a boil. Add the sherry & salt & pepper.
4
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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