1 can crabmeat
1 can tomato soup
1 can green pea soup
1 can cream of milk
3 tbsp. white wine or sherry (optional)

Soak crabmeat in 3 tablespoons white wine or sherry - after rinsing crab. Mix and heat soup and milk. Add crab. Serve piping hot. Makes 4 cups. This is very popular at church brunches and suppers.