1 (10 1/2 oz.) can cream of mushroom soup
1 (10 1/2 oz.) can cream of asparagus soup
1 1/2 soup cans milk
1 c. light cream
1 (7 1/2 oz.) can (1 c.) crabmeat, flaked with cartilage removed
1/4 c. dry white wine

Blend soups; stir in milk and cream. Heat just to boiling. Add crab; heat through. Stir in wine just before serving. Float butter on top.