2 cans cream of asparagus soup
2 cans cream of mushroom soup
3 c. milk
2 c. light cream
2 c. crabmeat
1/2 c. cooking sherry
Minced chives for garnish

Combine soups, milk and cream. Stir in crabmeat. Cook over low heat until almost boiling, stirring often. Add sherry just before serving. Do NOT boil.