1 can cream of asparagus soup (10 3/4-ounce)
1 can cream of mushroom soup (10 3/4-ounce)
1/4 cup milk
1/4 cup half-and-half
1/2 pound crab meat, picked free of shells
3 T. TackSauce
1/4 cup dry sherry
1.Using a heavy saucepan, combine all of the ingredients and bring to a boil.
2. Reduce the heat and allow to simmer for 5 minutes.
3. Serve with your favorite crackers.
Captian Tack Krebs was my grandfather and he was very instumental in me becoming a chef. When I was 5 years old he pulled a stool up to his stove , put me on it, gave me a spoon and told to stir his "gumbo roux" and not to stop until he told me to. I did just that and made my first roux. I still have that spoon and his Gumbo Pot.