2 cans cream of chicken soup
3 c. milk
1 c. half and half
1/2 c. butter
2 hard cooked eggs, chopped
1 lb. crabmeat
1/4 tsp. Worcestershire sauce
1/2 tsp. Old Bay seasoning
1/4 tsp. celery salt
1/4 tsp. pepper
1/4 c. dry sherry

Combine all ingredients except crabmeat and sherry in a large pan and bring to boil. Add crabmeat and cook over medium heat stirring until thoroughly heated. Stir in sherry. Serve.