I was supposed to post this recipe forever ago and kept forgetting but here it is:


  • 1 lb. crab meat, fresh or canned
  • 2 cans cream of mushroom soup
  • 2 cans cream of celery soup
  • 6 T. butter
  • 1 quart half and half
  • salt, pepper, and Old Bay seasoning to taste
  • 1 to 2 T. cornstarch

Combine all ingredients in a large pot. Heat and serve.

Note: I used 1 T. of cornstarch and the soup did get pretty thick. I also think the next time I try to make this I will use a can of cream of potato soup and 1 can cream of celery soup or just add potatoes. It is very creamy by itself.

❤ Kristen Neely


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