3 onions
3 bell peppers
2 cans cream of mushroom soup
2 cans cream of celery soup
1 lb. crab meat
1 stick butter
1 tbsp. Worcestershire sauce

Chop onions and bell pepper very fine. Cook in big pot with small amount of water until tender. Add soups. Rinse soup cans out using only 1/2 can of water for all cans. Stir and lower heat to low; when bubbling, add stick of butter. When butter melts, add crab meat. Let it come to a boil on low heat. Add Worcestershire sauce. Simmer about 10 minutes.