1 lb. fresh lump crabmeat
1 can cream of celery soup, undiluted
1 can cream of mushroom soup, undiluted
1 can tomato soup, undiluted
4 c. (1 quart) milk
1/2 c. dry sherry
2 tbsp. sugar
2 tsp. freshly ground pepper
1 tsp. salt
1 tbsp. Worcestershire sauce
5 drops hot sauce

Drain crabmeat, and remove any bits of shell. Set aside.

Stir together celery soup and next 9 ingredients. Cook over medium heat, stirring constantly, until mixture is thoroughly heated.

Stir in crabmeat.

Yield: 10 cups.