Melt butter in saucepan. Add green pepper and onion; saute 3 minutes. Stir in undiluted soup and sherry; mix well. Add crab. Heat until steaming, stirring gently to avoid breaking crab pieces. Serve over hot toast, rice or noodles. Sprinkle with parsley. Makes 2 cups, serves 2 to 4.
» This delightful soup is also superb over an omelet. For a special occasion, try substituting lobster in place of crab.