Go over crab carefully to remove all cartilage, and bits of shell. Rub lumps out of each can of soup separately. Slowly blend the three soups together. Add the milk, a little at a time, very slowly, stirring constantly. Place in top of double boiler, over boiling water. Add sugar and seasonings. Add sherry, a few drops at a time, stirring constantly. Ten minutes before serving, fold the crab in carefully. Never cover at any time. Serve very hot with a dash of whipped cream on top, if desired.
Gumbos, Soups, Chowders
Cajun Country -- New Iberia, Louisiana