Cream of crab soup

By á-3974

Ingredients

• 2 tablespoons butter
• 2 garlic cloves, minced
• large onion, finely chopped
• 1 medium green pepper, finely chopped
• 3 pints half-and-half cream
• 2 cups frozen shredded hash brown potatoes, thawed
• can (10-3/4 ounces) condensed cream of mushroom
• soup, undiluted
• can (10-3/4 ounces) condensed cream of asparagus soup,
• undiluted
• 2 cans (6 ounces each) lump crabmeat, drained
• package (8 ounces) imitation crabmeat, chopped
• tablespoon dried parsley flakes
• 1-1/2 teaspoons dill weed
• 1-1/2 teaspoons seafood seasoning
• 1 teaspoon pepper

Details

Servings 14

Preparation

Step 1

In a Dutch oven, saute the onion and green pepper in butter until
tender. Add garlic; saute 1 minute longer. Stir in the remaining
ingredients. Cook and stir over medium-low heat until heated
through(do not boil).