1 (10 1/2 oz.) can cream of mushroom soup, undiluted
1 (10 1/2 oz.) can cream of asparagus soup, undiluted
2 c. milk
1 c. half and half (I just use milk if I don't have)
1 (6 oz.) can crabmeat (white), drained and flaked (remove shells, if any)
1/4 to 1/3 c. dry white wine or sherry

Combine first 4 ingredients in saucepan. Heat thoroughly, stirring occasionally. Add crabmeat and wine; heat thoroughly. Yield 6 cups.

When possible, I use fresh crabmeat (1/2 pound). You can always add more, if preferred of the can also.