Lunch: Quick Crab Stew

A quick and easy crab stew.

Ingredients

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 and freshly ground black pepper

Instructions

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.

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