|Canned tomato bisque||55 Ounce (5 Cans, 11 Ounce Each)|
|Light cream/Half and half||4 Cup (64 tbs)|
|Milk||1⁄2 Cup (8 tbs)|
|Ground nutmeg||1 Pinch|
|Dry sherry||1 Cup (16 tbs) (Very Dry)|
|Canned crabmeat||5 Ounce, drained (1 Can)|
1. Take a large kettle or saucepan, stir in soup, milk, cream and 1.2 tsp nutmeg till the mixture is well combined. On slow heat, place the kettle for 10 minute and bring to just boil. Stir in crabmeat and sherry and heat for about 10 minutes so that mixture gets hot thoroughly.
2. Garnish with nutmeg and serve.