4 tbsp. butter
1/2 c. celery, chopped
2 bay leaves
1/2 tsp. thyme
1 (16 oz.) can creamed corn
1 tbsp. lemon juice (pour over mushrooms & toss)
1 lb. lump crab meat (fresh)
1 lg. onion, chopped
1 sm. jar pimento
1/2 tsp. salt
2 cans cream of potato soup
1 lb. fresh mushrooms, sliced
1/4 c. cream sherry
3 c. half & half milk

Saute onion, mushrooms and celery in butter. Add all ingredients except milk and crab. Simmer about 10 minutes, stirring to prevent sticking, add milk, heat thoroughly.