1 can cream of mushroom soup
1 can cream of asparagus soup
1 c. Half 'n Half
Salt (to taste)
Pepper (to taste)
1/4 c. sherry
1 c. evaporated milk
2 c. crabmeat

Place soups in 3-quart saucepan. Blend in Half 'n Half and milk. Add salt, pepper and crabmeat; simmer, stirring constantly, until heated. Do not boil. Remove from heat. Stir in sherry. Serve immediately.