2 lbs. crab meat
2 cans cream of mushroom soup
1/2 bell pepper
3 pieces celery
1 big or 2 sm. onions
1 block butter
1 can cream

Saute onions, celery, bell pepper in butter. Then add crab meat, saute for 15 minutes. Bring soup and milk to slow boil and add crab meat. Cook until thick and add 2 drops of Kitchen Bouquet for cooking. Season to taste with salt and pepper. Pour into chafing dish.