Crab Soup

1 lb lump crabmeat
1 t hot sauce (Louisiana hot sauce, Baumer Foods Crystal or McIlhenny Tabasco)
1 can tomato soup
1 can green pea soup
2 cups milk
½ cup dry sherry

In bowl, marinate crabmeat in sherry for 15 minutes.

In one gallon saucepan, stir soups and hot sauce together over low heat. Gradually stir in milk until mixture is heated thoroughly.

Add crabmeat mixture to saucepan, heat thoroughly and serve.

Makes 5 servings.