1 can tomato soup
1 can green pea soup
1 can (6 oz.) crabmeat or fresh
2 c. milk & cream, mixed to your taste
1/2 c. sherry (opt.)

Remove any shell from crabmeat and rinse. Mix the soup and milk; add a little water if desired. Heat in saucepan, stirring occasionally. Add crabmeat and heat thoroughly. Just before serving, add sherry if desired.

May substitute chopped shrimp or lobster. May use chicken soup instead of pea soup if preferred. Another combination is asparagus and mushroom soup. This is a gourmet meal served with salad and crunchy hot French bread.