Quick Crab Stew

This recipe is from Paula Deen, but it doesn't use a lot of butter and I used Heart Healthy soups from Campbell's so it really isn't that bad. I didn't use the sherry we don't like it, so it is good without it!



Ingredients:
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

Directions:
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, to taste. Serve immediately. Or allow to cool to room temperature, then refrigerate or freeze immediately in plastic microwavable reusable containers with lids.