Crabmeat Stew
A warm and hearty one pot stew for crabmeat lovers. Crab bisque is a creamy and smooth flavorful seafood soup good any time of the year.
Servings 8
Ingredients
- 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
- 1/2 stick butter or margarine
- 4-6 cups milk
Instructions
- 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!