- 1 small onion, diced
- 3 tablespoons butter
- 1 can Campbell's cream of potato soup
- 1/2 soup can of water
- 2 soup cans of milk
- 1lb Byrd backfin or lump crab meat (recipe calls for 1 cup but we like more)
- 1 tablespoon dried parsley
- 1 teaspoon Old Bay seasoning
- salt to taste
In large saucepan, cook diced onion in butter until tender. Ad cream of potato soup, water and milk. Stir and cook three minutes, to boiling point.
Add Byrd backfin or lump crab meat and cook approximately another three minutes. Add salt, parsley and Old Bay seasoning.