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Christine's Crab Soup
- 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
Put first 4 ingredients in a 3-quart saucepan. Bring to a simmer.
Add crab meat. Heat thoroughly, stirring occasionally. Do not boil.
Serve at once. Top each bowl with an extra sprinkle of Old Bay.
Yields 4 generous bowls.