1 can cream of asparagus soup
1 can cream of mushroom soup
2 soup cans light cream
1 c. heavy cream
1/2 tsp. tarragon
1/8 tsp. cayenne pepper
Salt and pepper to taste
6 1/2 oz. flaked crabmeat
1/3 c. dry sherry (lower fat milk may be substituted)

Blend soups, creams and seasonings to just boiling. Add crabmeat and reheat to just boiling. Remove from heat and add sherry.