How to Make Southern Low Country Crab Stew with Paula Deen

Fabulous and creamy, make this scrumptious low-country carb stew. Follow along as Paula Deen shows you how to make it. This cooking how-to video is part of Paula's Home Cooking show hosted by Jamie Deen, Paula Deen. Paula Deen, owner of Lady and Sons, a famous Savannah restaurant, is Food Network's resident southern chef. Step inside her kitchen and discover delicious food that's both uncomplicated and comforting, like this recipe. Watch how easy this low-country crab stew is to prepare and cook.

Ingredients for Southern Country Crab Stew:

• 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.