1 (10 3/4 oz.) can mushroom soup
1 (10 3/4 oz.) can asparagus soup
1 (8 oz.) can evaporated milk
1/2 pt. whipping cream
1 lb. crab meat
1/4 c. sherry
1/4 tsp. salt
BLAIR paprika & black pepper to taste

Combine soups, milk and cream over low heat. Blend with whip until smooth. Heat to simmer but do not boil. Add crab meat, salt, and season to taste. Add sherry, stirring constantly. For fewer calories, use milk instead of cream.