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