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- A rich soup with a sherry overtone
- 2 cans condensed tomato soup or tomato bisque (bisque preferred)
- 1 can condensed pea soup (plain kind, no ham)
- 1 can beef consomm or broth (not condensed, low-sodium preferred)
- 2 c half-and-half (half milk, half cream)
- 1/2 cup (125 ml) dry sherry
- 2 to 3 cups (700 ml) fresh Dungeness crab meat
- In a blender, or by hand, mix soups.
- In saucepan, heat mixed soups over medium heat, stirring occasionally.
- Add half-and-half and sherry.
- Just before serving, reheat to serving temperature.
- Add crab and heat a few minutes more; avoid cooking the crab.
- Best quality imitation crab meat, shredded, works well and cuts the cost considerably. If you can get only frozen crab meat, use the imitation.
Adapted from 1975 edition of Joy of Cooking's Quick Crab or Lobster Mongole.
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