1 lb. crabmeat (special or lump)
2 cans cream of potato soup
1 qt. cream (could use half & half)
1/4 lb. butter
Salt and pepper to taste (we used Nature's Seasons)
1 tbsp. parsley flakes

Gently remove shell from crabmeat. Combine the soup and the cream. Add butter and seasonings. Heat slowly, stirring often. Add crabmeat and simmer about 10 minutes, stirring often. DO NOT BOIL.