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Crab Soup (Tabasco) Recipe

by Global Cookbook

Ingredients

3/4 lb Lump crabmeat picked over (or possibly two 6-ounce cans crabmeat, liquid removed and flaked) 1/3 c. Dry sherry 1 can Tomato soup - (11 ounce)

1 can Green pea soup - (11 ounce) 1/2 tsp Tabasco pepper sauce 2 c. Lowfat milk

Directions

1. In medium bowl, combine crabmeat and sherry; marinate 15 min.
2. In 3-qt saucepan, over low heat, stir together soups and Tabasco pepper sauce. Gradually stir in lowfat milk till well blended and mix is heated throughout.
3. Just before serving, add in crabmeat mix to saucepan; cook till heated through.
4. This recipe yields 6 c. for 6 to 8 servings.

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