Recipe - Crab Soup (Tabasco)

Three fourths pound Lump crabmeat OR two 6oz
cans crabmeat; drained and
flaked
1/3 cup Dry sherry
11 ounce Canned tomato soup
11 ounce Canned green pea soup
One half teaspoon TABASCO pepper sauce
2 cup Milk

In medium bowl, combine crabmeat and sherry; marinate 15 minutes.

In 3quart saucepan, over low heat, stir together soups and Tabasco pepper
sauce. Gradually stir in milk until well blended and mixture is heated
throughout.

Just before serving, add crabmeat mixture to saucepan; cook until heated
through.

Makes 6 cups (68 servings). TABASCO(R) of McIlhenny Co., Avery Island, LA
70513 KitpathBuster 1998Mar Submitted to McRecipe by Pat Hanneman

Recipe by: http://www.tabasco.com/

Posted to MCRecipe Digest by KitPATh phannema@wizard.ucr.edu on Mar 23,
1998