CRAB STEW

Crab Stew image

Provided by Kathy Collins

Categories Soups

Time 45m

Number Of Ingredients 9

1 can(s) 14 to 16 oz. can (real) crab claw meat
1 stick butter, melted
1 small onions, small white
1 can(s) cream of potato soup
1/2 c heavy cream
1/2 gal whole milk (it has to be whole milk)
tobasco sauce
salt and pepper to taste
2 Tbsp corn starch

Steps:

1. Open canned crab meat and pour into a colander and make sure all crab-shell is removed. In a large pot on slightly high heat add stick of butter and melt; add a small onion and tender. Once onion is tender combine (heaping tablespoons) corn starch (for thickening).
2. Add crab meat, heavy cream, whole milk, cream of potato soup, 12 drops of TABASCO sauce, salt and pepper to taste. Mix Well and cut heat back to a medium low because the milk will curdle if you cook fast. (simmer for about 30 minutes, stirring periodically.)
3. This stew is delicious served with Jiffy Corn Bread Muffins or Oyster Crackers.