Recipe Archives->Casseroles->Crab Stew

 
SOLOMONS CRAB STEW
Yields 4 servings.
 
1 dozen steamed blue crabs
1/2 cup finely chopped celery
1 tablespoon finely chopped onion or chives
3 tablespoons butter
1 (10 3/4 ounce) can cream of mushroom soup, undiluted
1 cup milk
salt and pepper to taste
1 to 2 teaspoons cooking sherry
lemon slices
  
Remove meat from bodies and claws of crabs. Saute celery and onion
in butter; add crab meat, mushroom soup, and milk. Cook over low
heat for 15 to 20 minutes, stirring frequently. Season to taste
with salt and pepper.  Before serving, add sherry. Garnish with
lemon slices.

Printable version: crab-stew.txt.