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
• 1 soup can milk
• 1 soup can half-and-half
• 1 pound claw crabmeat, picked free of any broken shells
• 1/4 cup dry sherry
• Salt and freshly ground black pepper

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.

butter, onion, condensed cream, condensed cream, milk, crabmeat, sherry, salt

Taken from www.foodnetwork.com/recipes/paula-deen/quick-crab-stew-recipe.html (may not work)