1 lb King Crab leg meat (in chunks)
1 medium onion, finely diced
2 celery stalks, finely diced
2 cans tomato bisque soup
2 cans milk
2 tablespoons butter

Prepare onion and celery, peel and chop onions to a fine dice. Remove strings from celery, wash and finely dice.

In a skillet, melt butter. Sauté onion and celery until soft. Stir in Tomato Bisque Soup, milk and crab meat. Heat to serving temperature.

Serve with Saltines or toasted sour dough bread and butter.

Submitted by: Fred Stine