1 c. crab meat
1 can condensed cream of mushroom soup
1 can condensed asparagus soup
1 c. light cream
1 1/2 c. milk
1/2 tsp. Worcestershire sauce
1/8 tsp. Tabasco sauce
1/3 c. dry sherry

Puree crab meat and soups in blender. Pour into saucepan; add other ingredients; heat at low temperature.