2 (10 1/2 oz.) cans cream of celery soup
2 c. milk
2 c. half & half
1/2 c. butter
2 hard-cooked eggs, chopped
1/2 tsp. Old Bay seasoning
1/2 tsp. Worcestershire sauce
1/4 tsp. garlic salt
1/2 tsp. white pepper
1 lb. crab meat

Combine all ingredients except crab in Dutch oven and bring to boil. Add crab; cook on low heat, stirring occasionally, until warm.