Crab Bisque - cooking recipe

Ingredients

1 lb fresh lump crabmeat
1 (10 3/4 ounce) can cream of celery soup, undiluted
1 (10 3/4 ounce) can cream of mushroom soup, undiluted
1 (10 3/4 ounce) can tomato soup, undiluted
1 quart milk
1/2 cup dry sherry
2 tablespoons sugar
2 teaspoons freshly ground black pepper
1 teaspoon salt
1 tablespoon Worcestershire sauce
5 drops hot sauce

Preparation

Drain crabmeat, and remove any bits of shell.
Set aside.
Stir together celery soup and next 9 ingredients.
Cook over medium heat, stirring constantly, until mixture is thoroughly heated.
Stir in crabmeat.