Mix cream soup with butter and seasonings and heat on low. Don't boil.
Gradually add half-and-half; after all is mixed, add crab meat. Heat
gently, but don't boil or cream will curdle. Garnish with fresh minced
parsley.
Posted to MC-Recipe Digest V1 #891 by The Meades <kmeade@idsonline.com> on
Nov 8, 1997
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