Quick Crab Stew

• butter↗2 tablespoons
• small onion↗1

  chopped

• condensed cream of potato soup1

  10 3/4 ounce can

• condensed cream of celery soup1

  10 3/4 ounce can

• milk↗1

  10 3/4 ounce can

• half-and-half↗1

  10 3/4 ounce can

• crabmeat↗1 lb

  picked free of any shells

• dry sherry↗1⁄4 cup
• salt and pepper

  to taste

Step-by-step instructions

1. 1

   In a large saucepan, melt the butter and saute the onion until translucent, about 3-4 minute.

2. 2

   Add the soups, milk, and half and half, and stir to combine.

3. 3

   Add the crabmeat and bring just to a boil.

4. 4

   Add the sherry, salt and pepper, to taste.

5. 5

   Serve immediately, or allow to cool to room temperature, then refrigerate or freeze immediately in serving sizes.