Ingredients

1   10 3/4-ounce can cream of asparagus soup
1   10 3/4-ounce can cream of mushroom soup
1/4 cup milk
1/4 cup half-and-half
1/2 lb crabmeat, picked free of shells
1/4 cup dry sherry

Directions

Using a heavy saucepan, combine all of the ingredients and bring to a boil.  Reduce the heat and allow to simmer for 5 minutes.

Serve with favorite crackers.

Recipe courtesy Paula Deen