1 cup chopped onion
4 soup cans milk
1 teasp. dried dill weed or crushed seed
1 lb. chopped artificial crab meat
4 tablespoon butter or marg.
1/2 cup cooking sherry
2 10 3/4 cans cream of celery soup
dash cayenne pepper
8-9 dashes of dry Mustard
1 teasp. Worchestershire Sauce
1 cup half and half
Parsley Flakes
In saucepan, cook onion with dill in butter until tender (8-10 minutes) stirring. Stir in soup, milk, crab, sherry, and other seasoning. Heat but do not boil, stirring occasionally for 20-30 minutes. Makes 8-10 cups and refrigerates well to be heated in the microwave the next several days. Garnish with parsley flakes.