Crab Soup

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  • 3/4 pound lump crabmeat or 2 (6-ounce) cans crabmeat, drained and flaked
  • 1/3 cup dry sherry
  • 1 (10 3/4-ounce) can condensed tomato soup
  • 1 (10 3/4-ounce) can condensed green pea soup
  • 1/2 teaspoon TABASCO® brand Original Red Sauce
  • 2 cups milk


Combine crabmeat and sherry in a bowl and marinate 15 minutes. Meanwhile, combine soups and TABASCO® Sauce in a 3-quart saucepan over low heat. Gradually stir in milk and blend well; heat through. Just before serving, add crabmeat mixture to saucepan and heat through.

Makes 6 to 8 servings (about 6 cups).

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