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Ingredients Jump to Instructions ↓

  1. SOLOMONS CRAB STEW

  2. Yields 4 servings.

  3. 1 dozen steamed blue crabs

  4. 1/2 cup finely chopped celery

  5. 1 tablespoon finely chopped onion or chives

  6. 3 tablespoons butter

  7. 1 (10 3/4 ounce) can cream of mushroom soup, undiluted

  8. 1 cup milk

  9. salt and pepper to taste

  10. 1 to 2 teaspoons cooking sherry

  11. lemon slices

  12. Remove meat from bodies and claws of crabs. Saute celery and onion

  13. in butter; add crab meat, mushroom soup, and milk. Cook over low

  14. 15 to 20 minutes, stirring frequently. Season to taste

  15. with salt and pepper. Before serving, add sherry. Garnish with

  16. lemon slices.

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