Quick Crab Stew - cooking recipe

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

Preparation

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