Prep 5 mins
Cook 10 mins
- 5 cups half-and-half
- 2 (10 1/4 ounce) cans cream of mushroom soup
- 2 (10 1/4 ounce) cans cream of asparagus soup
- 1 lb crabmeat, picked over and shredded
- 1⁄2 cup cooking sherry
- Mix and heat half and half, mushroom soup, asparagus and crabmeat.
- Add sherry a short time before serving.