Crab Stew

Kathy Collins


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

★★★★★ 1 vote
6 to 8
15 Min
30 Min


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


1Open 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).
2Add 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.)
3This stew is delicious served with Jiffy Corn Bread Muffins or Oyster Crackers.

About Crab Stew

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