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Chilled Cream of Crab Soup

Ingredients:

1 container frozen avocado dip
1/2 pound jumbo lump crab meat
1/4 cup minced red bell pepper
1/2 cup minced celery
1 cup sour cream
1 cup heavy cream
Tabasco, salt and white pepper to taste
toasted almonds

Preparation Instructions:

Combine all ingredients and chill thoroughly. If too thick, thin with more heavy cream. Serve in saucer-type champagne or parfait glasses. Makes 6 servings.

» Vicki H. D'Andrea of Millersville, Maryland received honorable mention in The Sunday's Capital's 1988 soup contest for this recipe.

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