Christine's Crab Soup

Ingredients:
• 3 cans cream of celery soup (undiluted)
• 10 ounce sour cream
• 2 cups milk (more if soup is too thick)
• 2 teaspoons Old Bay seasoning
• 1 pound backfin crab meat

Preparation Instructions:

Put first 4 ingredients in a 3-quart saucepan. Bring to a simmer; add crab meat. Heat thoroughly, stirring occasionally, but no longer. Serve at once. Top each bowl with an extra sprinkle of Old Bay. Yields 4 generous bowls.

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