Quick, easy and creamy
crab soup with sherry.
Quick
Crab Soup
- 1 quart (4 cups) half
and half
3 (3-ounce) packages cream cheese
1 tablespoon chopped green onion
1 (10.75-ounce) can tomato soup
2 (10.75-ounce) cans condensed cream of celery soup, undiluted
1 pound crabmeat, picked over
1/2 cup sherry
Sour cream for accompaniment
- Combine half-and-half,
cream cheese, chopped green onions, tomato soup, and cream of
celery soup. Cook over low heat until warm, stirring occasionally.
Add crab and sherry. Heat through and serve topped with a dollop
of sour cream.
Makes 8 servings.
loading
|
to
your personal ZipList Recipe Box where you can store all of your
favorite web recipes in one place and easily add ingredients
to your shopping list.
