2 T butter
1 small onion, finely chopped
1 can cream of celery soup
1 can cream of potato soup
1 soup can of milk (2% or 1%)
1 soup can of half and half
16 ounces claw crab meat, shells picked out
¼ cup sherry
Salt and pepper
In a large sauce pan, melt the butter over medium low heat. Add the onions and sauté 10-15 minutes until they are just beginning to turn brown.
Add the soups, milk, and half and half and stir well. Add the crab and bring to a boil.
As soon as the soup begins to boil, add the sherry. Stir and remove from the heat. Salt and pepper to taste.
Adapted from: Paula Deen on foodnetwork.com ❤ Kelli Higgins