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

How to Make Crab Stew


  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.

Printable Recipe Card

About Crab Stew

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

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