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10 3/4-oz. can cream of mushroom soup 10 1/2-oz. can cream of asparagus soup 1 1/2 cans evaporated milk 1 c. half and half 7 1/2-oz.can flaked crab meat (1 c.) 1/4 c. dry white wine or dry sherry Tabasco to taste (optional) Blend soups and stir in milk and cream into saucepan. Heat just to boiling. Add seafood. Heat through. Stir in wine just before serving. Season with Tobasco if desired. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |