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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.

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