1 (6-8 oz.) pkg. Alaska King Crab, thawed
1/4 c. chopped green onions
1/2 tsp. curry powder
1 tbsp. butter
2 (10 3/4 oz.) cans condensed cream of asparagus soup
1 pt. half & half cream
1/4 c. sherry wine (more if needed)

Or 1 (7 1/2 oz.) can Alaska King Crab.

Drain and slice crab, reserving leg pieces for garnish. Cook green onions and curry powder in butter. Stir in soup, half and half and crab. Heat, stirring occasionally. Blend in sherry wine. Serve garnished with reserved crab legs, cut in bite sized pieces. Makes 6 appetizer servings.