Wednesday, February 6, 2008

Quick Crab Stew

I made Paula Deen's Quick Crab Stew recipe for dinner last night and served it in a bread bowl. Yum! I figured it would be good to make the full batch of this to have for leftovers for lunch today and on Friday since Lent began today.

I'd call this more of a soup than a stew as it wasn't super thick...maybe a "stoup" at best. Either way, this was very tasty and satisfying. I made a few minor changes, one being that I used canned crab because I'm mildly lazy and kind of cheap! Also, in place of dry sherry since I did not have it on hand, my friends from my local nest board suggested using apple juice as a substitute and it worked out just fine! I will definitely be making this again.

Quick Crab Stew

2 tablespoons 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 (I used 98% fat free)
1 soup can milk
1 soup can half-and-half
2 6oz cans lump crab meat
1/4 cup dry sherry (I substituted with 1/4 cup apple juice)
Salt and black pepper to taste

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.


Danielle said...

NICE! I made one of her crab soups before. SOOOO yummy. Sadly Steve doesn't liek crab! :(

Cakespy said...

So cozy and perfect for the Seattle winter!

Cooking and the City said...

Robin that looks great, I love how you served it in a bread bowl :-)