« Recipes Home

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.