Quick Crab Stew

"Creamy and rich with lots of crab - but not a lot of work"

Make 4 to 6 servings.

Ingredients :

• Salt and freshly ground black pepper 
• 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-ounce) can condensed cream of celery soup 
• 1 (10 3/4-ounce) can condensed cream of potato soup
• 1 small onion, chopped 
• 2 tablespoon butter

Directions :

1. 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.