Quick Creamed Crab Soup

• 2 tablespoons butter
• 3 tablespoons green peppers, finely chopped
• 4 tablespoons onions, chopped
• 1 (10 1/2 ounce) can cream of mushroom soup
• 14 cup sherry wine
• 12 lb jumbo lump crab meat
• to taste toast, buttered or to taste rice or to taste crisp chow mein noodles, cooked
• to taste parsley

1. Melt butter in saucepan.
2. Add green pepper and onion; saute 3 minutes.
3. Stir in undiluted soup and sherry; mix well.
4. Add crab.
5. Heat until steaming, stirring gently to avoid breaking crab pieces.
6. Serve over hot toast, rice or noodles.
7. Sprinkle with parsley.

butter, green peppers, onions, cream of mushroom soup, sherry wine, jumbo lump crab meat, rice, parsley

Taken from www.food.com/recipe/quick-creamed-crab-soup-4354 (may not work)