1 can cream of mushroom soup
1 can cream of asparagus soup
1 1/2 cans milk
1 c. crabmeat, canned or cooked fresh
1 c. half and half
1/4 c. sherry
1/4 c. butter, cut in pats

Blend soups, stir in milk and cream. Heat to point of boiling. Add crab, heat; do not boil. Remove from heat and add sherry. Float butter on top. Serves 4 to 6.