Linda’s Crab Stew


  • 4 tablespoons butter
  • 1 small onion, chopped
  • 2 (10 3/4-ounce) can condensed cream of potato soup
  • 2 (10 3/4-ounce) can condensed cream of celery soup
  • 2 soup can milk
  • 2 soup can half-and-half
  • 1 pound any fresh crab meat, not imitation, picked free of any broken shells
  • 1/2 cup white wine
  • Salt and freshly ground black pepper
  • A couple of dashes of Tabasco sauce


  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 and Tabasco, to taste. Serve immediately. I serve with a french bread or a sourdough loaf.