1 (10 1/2 oz.) cream of asparagus soup
1 (10 1/2 oz.) cream of mushroom soup
2 soup cans milk
1 c. light cream
1 (7 1/2 oz.) can crab
1/3 c. sherry

Blend soup, milk and cream. Heat to boiling. Add crab and heat. Add sherry before serving. 6-8 servings.