|Condensed cream of mushroom soup||10 1⁄2 Ounce (1 Can)|
|Condensed cream of asparagus soup||10 1⁄2 Ounce (1 Can)|
|Milk||1 1⁄2 Can (15 oz)|
|Light cream||1 Cup (16 tbs)|
|Cooked crab meat||1 Cup (16 tbs), flaked and cartilage removed|
|Dry white wine||1⁄2 Cup (8 tbs)|
In 2-quart casserole, blend soups.
Stir in milk and cream.
Cook at HIGH for 8 to 10 minutes or till boiling.
Cook, covered, at HIGH for 1 to 2 minutes or till heated through.
Stir in wine just before serving.
Float butter atop each serving.