16 oz. fresh crabmeat
2 (10 3/4 oz.) cans cream of celery soup (undiluted)
2 1/2 c. milk
1 c. half and half
2 tbsp. butter
2 hard boiled eggs, chopped
1/2 tsp. Old Bay seasoning
1/2 tsp. Worcestershire sauce
1/8 tsp. garlic salt
1/4 tsp. white pepper
1/4 c. dry sherry
Parsley sprigs

Combine all ingredients, except crabmeat. Heat thoroughly. Stir in crabmeat and heat again.