Quick Crab Stew

• 1 small onions chopped
• 2 tablespoons butter
• 10 3/4 ounces soup, cream of potato
• 10 3/4 ounces soup, cream of celery
• 10 3/4 ounces milk
• 10 3/4 ounces light cream (half&half)
• 1 pound claw crab meat picked free of any broken shells
• 1/4 cup sherry dry
• 1 x salt to taste
• 1 x black pepper freshly ground to taste

1. In a large saucepan, melt the butter and saute the onion until translucent, 3 to 4 minutes.
2. Add the soups, milk, and half-and-half.
3. Add the crabmeat and bring just to a boil.
4. Add the sherry and salt and pepper, to taste.
5. Serve immediately.
6. Or allow to cool to room temperature, then refrigerate or freeze immediately in plastic microwavable reusable containers with lids.

onions, butter, cream of potato, soup, milk, light cream, crab meat, sherry dry, salt, black pepper

Taken from recipeland.com/recipe/v/quick-crab-stew-49496 (may not work)