Cream of Crab Soup

Serves 4-6, double if needed

• Cream of Potato soup - 1 10.5oz can

• Cream of Celery soup - 1 10.5 oz can

• Evaporated milk - 1 12oz can

• Old Bay Seasoning - 3/4 tablespoon

• 1 lb of jumbo or lump crabmeat

• Dry Sherry (or cooking sherry) - 2 tablespoons

1. In a large saucepan, add both cans of soup, add a can of water for each can of soup.

2. Pour in evaporated milk.

3. Add cooking sherry.

4. To thicken, in a separate bowl, mix a small bit of flour and water and add to saucepan while stirring. 

5. Add crab meat and Old Bay and stir well.

6. Cook until heated through (about 5-10 minutes).

No additional notes.