1 can cream of mushroom soup, undiluted
1 can cream of celery soup, undiluted
1 pt. crabmeat (check for bits of shell)
1/2 soup can milk (more if you like soup thinner)
1/4 c. or 1/2 stick butter
1/2 tsp. seafood seasoning (to taste)
Pepper to taste

Pour cream of mushroom soup and cream of celery soup in pot and heat slowly. Add crab then heat through. Add milk (don't add too much, because soup will get thinner during heating), seafood seasoning, butter and add pepper to taste. Heat thoroughly but do not boil. Then simmer for a few minutes. Serve hot.