Remove meat from bodies and claws of crabs. Saute celery and onion in butter; add crab meat, mushroom soup, and milk. Cook over low heat for 15 to 20 minutes, stirring frequently. Season to taste with salt and pepper.
Before serving, add sherry. Garnish with lemon slices. Yields 4 servings.
» This recipe is an impressive yet simple favorite with our guests. It will equal any crab stew served in a restaurant. Everyone who tastes it loves it.