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Cheesy Crab Soup

Cheesy Crab Soup

Kate ConroyBethlehem, PA

A rich and filling soup...enjoy with crusty bread and a tossed salad.

2 10-3/4 oz. cans Cheddar cheese soup

2 12-oz. cans evaporated milk

1 lb. crabmeat, cooked

1/2 c. butter, melted

1 t. seafood seasoning

Heat soup and milk in a heavy saucepan; stir until creamy and smooth. Add crabmeat and butter; stir constantly. Mix in seasoning; heat through but do not boil. Serve immediately. Serves 4 to 6.

From 5 Ingredients or Less Cookbook
By Gooseberry Patch