Quick Crab Stew

• 2  tablespoon  butter
• 1 small onion, chopped
• 1 (10 3/4-ounce) can condensed cream of potato soup
• 1 (10 3/4-ounce) can condensed cream of celery soup
• 1 soup can milk
• 1 soup can half-and-half
• 1  lb  claw crab meat, picked free of any broken shells
• 1/4  cup  dry sherry
• Salt and freshly ground black pepper

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.

Yield: Makes 4 to 6 servings
Prep time: 10 minutes
Cook time: 10 minutes
Ease of preparation: Easy

Recipe Courtesy of Paula Deen