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“This is a Paula Deen recipe that I watched her make on her show. It has been found again, so I am putting it here for safe keeping.”
READY IN:
20mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

  • 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 (10 3/4 ounce) can milk
  • 1 (10 3/4 ounce) can half-and-half
  • 1 lb crabmeat, picked free of any shells
  • 14 cup dry sherry
  • salt and pepper, to taste

Directions

  1. In a large saucepan, melt the butter and saute the onion until translucent, about 3-4 minute.
  2. Add the soups, milk, and half and half, and stir to combine.
  3. Add the crabmeat and bring just to a boil.
  4. Add the sherry, salt and pepper, to taste.
  5. Serve immediately, or allow to cool to room temperature, then refrigerate or freeze immediately in serving sizes.

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