Quick Creamed Crab Soup

8 ingredients
7 steps

Ingredients

  • 2 tablespoons butter
  • 3 tablespoons green peppers, finely chopped
  • 4 tablespoons onions, chopped
  • 1 (10 1/2 ounce) can cream of mushroom soup
  • 14 cup sherry wine
  • 12 lb jumbo lump crab meat
  • to taste toast, buttered or to taste rice or to taste crisp chow mein noodles, cooked
  • to taste parsley

Directions

  1. 1
    Melt butter in saucepan.
  2. 2
    Add green pepper and onion; saute 3 minutes.
  3. 3
    Stir in undiluted soup and sherry; mix well.
  4. 4
    Add crab.
  5. 5
    Heat until steaming, stirring gently to avoid breaking crab pieces.
  6. 6
    Serve over hot toast, rice or noodles.
  7. 7
    Sprinkle with parsley.

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