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Serves: 4
Season-Summer
Category: Soups & Stews
Submitted by Kate Conroy, Bethlehem PA
A rich and filling soup...enjoy with crusty bread and a tossed salad.
2 (10 3/4-ounce) cans Cheddar cheese soup
2 (12-ounce) cans evaporated milk
1 pound crabmeat, cooked
1/2 cup butter, melted
1 teaspoon seafood seasoning
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Heat soup and milk in a heavy saucepan; stir until creamy and smooth. Add crabmeat and butter; stir constantly. Mix in seasoning; heat through but do not boil. Serve immediately.
From "5 Ingredients or Less!" Copyright Gooseberry Patch. Used with permission of the publisher, Gooseberry Patch. All Rights Reserved.
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