1 stick butter
1/2 c. celery, chopped
1/4 c. onions, chopped
1 c. Irish potatoes, chopped small
1 can cream of celery soup
1 can cream of mushroom soup
1 lb. crabmeat
2 c. milk; for thinner stew add a little more milk
Dash of paprika

Saute butter, chopped celery, onions, and potatoes until tender. Add soups, crabmeat and milk. Heat almost to boiling. Serve with lemon wedge and a dash of paprika.