1 can celery soup
1 can mushroom soup
1 can cream of tomato soup
1 cup milk
1 cup crab meat
Sherry, about 1/4 cup
Heat soups and milk to boiling point. Do not boil. Add crab meat and reheat. Add sherry to taste. Delicious when accompanied by congealed salad and light dessert for luncheon.
Will serve 8-10. Depends on size of your soup bowls.