• 1 (10 3/4 oz.) can cream of asparagus soup
  • 1 (10 3/4 oz.) can of mushroom soup
  • 1/4 c milk
  • 1/4 c half and half
  • 1/2 lb. crab meat
  • 1/4 c dry sherry

Combine soups, milk, half and half, crab meat and sherry in heavy saucepan and bring to gentle boil.  Reduce heat and simmer for five minutes.

Presentation:  Serve in soup bowl with a sprinkle of crab meat and chopped parsley, have a splash of sherry available on table. Also you can top with toasted croutons or french bread rounds.IMG_2903

Use good quality Blue Crab Meat!
Use good quality Blue Crab Meat!