1 can cream of mushroom soup
1 can cream of celery or cream of asparagus soup
1 1/2 soup cans milk
1 c. light cream
6 1/2 oz. flaked crab (or imitation crab)
1/4 c. sherry (optional)

Combine soups, milk and cream; heat just to boiling. Add crab and sherry and heat through. Just before serving, float a pat of butter on top and sprinkle with paprika.