1 onion, minced
2 tbsp. butter
1 tbsp. flour
1 can (10 1/2 oz.) tomato soup
1 qt. half & half
2 (6 1/2 oz.) cans crabmeat
Salt & pepper to taste
1/4 c. dry sherry

Saute onions in butter. Stir in flour. Add tomato soup and gradually stir in half & half on low heat. Add crabmeat and season with salt and pepper to taste. Heat (simmer, do not boil). Add sherry and serve. Serves 4.