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Quick Crab Stew

By Paula Deen


Difficulty: Easy

Prep time: 10 minutes

Cook time: 25 minutes

Servings: 6


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


In a large saucepan, melt the butter and sauté 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.