How To: Make southern low country crab stew with Paula Deen

Fabulous and creamy, make this scrumptious low country carb stew. Follow along as Paula Deen shows you how to make it. This cooking how-to video is part of Paula's Home Cooking show hosted by Jamie Deen, Paula Deen. Paula Deen, owner of Lady and Sons, a famous Savannah restaurant, is Food Network's resident southern chef. Step inside her kitchen and discover delicious food that's both uncomplicated and comforting, like this recipe. Watch how easy this low country crab stew is to prepare and cook.

Ingredients for souther country crab stew:
* 2 tablespoons butter
* 1 small onion, chopped
* 1 (10 3/4-ounce) can condensed cream of potato soup
* 1 (10 3/4-ounce) can condensed cream of celery soup
* 1 soup can milk
* 1 soup can half-and-half
* 1 pound claw crabmeat, picked free of any broken shells
* 1/4 cup dry sherry
* Salt and freshly ground black pepper

Directions

In a large saucepan, melt the butter and saute the onion until translucent, 3 to 4 minutes. Add the soups, milk, and half-and-half. Add the crabmeat and bring just to a boil. Add the sherry and salt and pepper, to taste. Serve immediately. Or allow to cool to room temperature, then refrigerate or freeze immediately in plastic microwavable reusable containers with lids.