Ingredients

• 1 (10 1/2 oz.) can condensed cream of mushroom soup
• 1 (10 1/2 oz.) can condensed cream of asparagus soup
• 1 1/2 soup cans milk
• 1 cup light cream
• 1 (7 1/2 oz.) can (1 cup) Crab Meat, flaked and cartilage removed
• 1/4 cup dry white wine

Directions

Blend soups; stir in milk and cream. Heat just to boiling. Add Crab; heat through. Stir in wine just before serving. Float butter atop. Serves 6 to 8.