Crab Bisque

By Howie

Ingredients

• 8 oz canned or frozen crab meat
• 10 oz can cream of tomato soup
• 10 oz can pea soup
• 2 soup cans milk
• 1 cup heavy cream
• 1/4 cup sherry
• salt
• pepper
• 1/4 cup commercial sour cream
• 1 tsp dillweed

Preparation

Step 1

1) Thaw and drain frozen meat; remove cartilage. Heat together (but do not boil) soups, milk, and cream. Stir in crab, sherry, salt and pepper. Reheat without boiling. Serve in mugs, topped with sour cream and sprinkled with dillweed.