Have you ever tried Crabmeat Stew?
The recipe I’m sharing today has been in our family for many years. My cousin used to come and stay with us during the week way back in the mid 1980’s. He worked in our city but lived a few hours away. We didn’t mind, he was extremely easy to get along with and he was also a good cook. I wasn’t complaining! The original recipe that Danny made did not include the Old Bay seasoning, I added that later but the basic ingredients were his recipe. It has become a family favorite and one of the most requested meals in our home.
Crabmeat Stew is one of those wonderful one pot hearty meals perfect for fall and winter.
Simple Ingredients make this an easy meal to prepare! We love easy!
PREP TIP: Pour the crabmeat into a colander to drain and remove the paper wrapping. Some cans will have the paper wrapping and some will not. I have no idea why that is.
Personally, I enjoy cracked black pepper in my Crabmeat Stew. You may prefer it with or without crackers. We always enjoy oyster crackers with ours.
No matter if you prefer your Crabmeat Stew in an old fashioned bowl with a handle or a more traditional bowl, one thing is for certain, you will enjoy it!
- 2 cans cream of potato soup
- 2 cans cream of celery soup
- 3-4 cans (6 oz. can) of crabmeat, drained
- 2 Tbsp. Old Bay Seasoning
- 1 medium onion chopped (optional)
- ½ stick butter or margarine
- 4-6 cups milk
- Melt the butter in the bottom of a Dutch oven on medium high heat.
- Add the chopped onions to the melted butter and continue cooking on medium high heat until the onions are glazed or just about clear.
- Add in the soups and the crabmeat and stir well.
- Pour milk into the empty soup cans and then into the Dutch oven, stir well. I fill each soup can twice, scraping the sides with a spoon to get all of the soup. (The amount of milk you use will depend on your personal preference as to how thick you want your stew)
- Add in the Old Bay and stir well.
- Because this is a milk base stew, you will need to stir often.
- Continue cooking on medium high heat until the stew reaches a soft boil.
- Turn down and simmer for about 30 minutes, stirring often.
- Serve and enjoy!
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