1 doz. blue crabs, boiled
1/2 c. finely chopped celery
1 tbsp. finely chopped onion or chives
3 tbsp. butter
1 (10 3/4 oz.) can cream of mushroom soup, undiluted
1 c. milk
Salt and pepper to taste
1 to 2 tsp. cooking sherry
Lemon slices

Remove meat from bodies and claws of crabs. Saute celery and onion in butter; add crabmeat, mushroom soup and milk. Cook over low heat for 15 to 20 minutes, stirring frequently. Season with salt and pepper. Before serving, add sherry. Garnish with lemon slices. Yield: 4 servings.