Crab soup (tabasco)

Yield: 8 Servings

Measure Ingredient
¾ pounds Lump crabmeat OR two 6-oz cans crabmeat; drained and flaked
⅓ cup Dry sherry
11 ounces Canned tomato soup
11 ounces Canned green pea soup
½ teaspoon TABASCO pepper sauce
2 cups Milk

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

In 3-quart 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 (6-8 servings). TABASCO(R) of McIlhenny Co., Avery Island, LA 70513>Kitpath-Buster 1998-Mar >Submitted to McRecipe by Pat Hanneman Recipe by:

Posted to MC-Recipe Digest by KitPATh <phannema@...> on Mar 23, 1998

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