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.
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