1/2 c. butter
1/2 c. chopped shallots
2 cans cream of mushroom soup
2 empty cans of milk
1 lb. white crab meat
1/4 tsp. liquid crab boil
1 pt. half and half
Salt & pepper to taste

In a 6 quart pan, saute shallots in butter until wilted. Add all other ingredients and bring to boil. Lower heat and simmer for 20 minutes, stirring often. You may use claw meat and more crab boil if you wish. Serves 8.