Instructions: In medium bowl, combine crabmeat and sherry; marinate 15 minutes.

In 3-quart saucepan, over low heat, stir together soups and Tabasco pepper sauce. Gradually stir in milk until well blended and mixture is heated throughout.

Just before serving, add crabmeat mixture to saucepan; cook until heated through.

This recipe yields 6 cups for 6 to 8 servings.

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