Crab Bisque - cooking recipe

Ingredients

1 lb. fresh lump crabmeat
1 10 3/4 oz. can cream of celery soup, undiluted
1 10 3/4 oz. can cream of mushroom soup, undiluted
1 10 3/4 oz. can tomato soup, undiluted
1 qt. milk
1/2 c. dry sherry
2 Tbsp. sugar
2 tsp. freshly ground pepper
1 tsp. salt
1 Tbsp. Worcestershire sauce
5 drops hot sauce

Preparation

Drain crabmeat, and remove any bits of shell.
Set aside.