Low Country Crab Stew

Today is all about low country cuisine and we’re going to get we’re going to get down with a quick and simple crabs stew. I’m going to start with two tablespoons of butter. All right so we’re going to heat up our butter and we’re going to add to that one small onion this has been diced fairly fun and we’re just going to let that sauté until the flavor kind of comes out of that onion and in my bowl right here I have one pound of crab claw meat.

Now, I’ve all ready picked through this and make sure it was free of cartilage and the shell. All right, I’m going to come over here and get our skillet going and I’m going to spray this because it’s a non-stick pan. So I’m going to let that heat up a minute, come back over here and check on my onions and they’re looking good. So I’m going to add my one can of potato soup and that is cream of potato. And then I’m going to add one can of cream of salary. My grandmother Paula used to use a lot, lot of can cream of sour soup and casserole because it just made it thicker and richer, just gave it a wonderful flavor.

All right, I’m going to add one can of half and half. If you don’t have any half and half, heavy cream will do fine. And then I’m going to add one can of just regular whole milk. Unbelievably easy how just that quick. We have crabs too. Now, I’m going to take my crab and pour it into my stock. And I’m going to let this come to almost a bowl but not quite our stew is just before bubbling. So I’m going to go ahead and add it yet the quarter of a cup of cherry, don’t use cooked cherries or things like that. Use the good stuff that you like to drink. In our crab stew just looks fabulous.

You’re going to love it and I think you’ve really going to like preparing this and serving this to yourself and your family.