Original recipe courtesy of Aunt Janice.
Two 10.75 oz. cans cream of celery soup
Two 10.75 oz. cans cream of potato soup
1 quart half and half
2 tbsp Old Bay seasoning
2 lbs. crab or 1 lb. crab and 1 lb. shrimp
Half of a soup can of water
Mix everything together and cook in crockpot on low for 5 hours.
This is one of my absolute favorite seafood soups! It is so simple, but so delicious. The original recipe I received called for more quantities of the ingredients. I cut back a little on all of them and was pleased with the outcome, so I have the updated recipe with my changes above. I did not use a full quart of cream and I thought the consistency came out perfect, but you may end up wanting to use more, just keep an eye on it and eyeball it to desired consistency. I used two 4 oz. sized cans of lump crab and two 4 oz. sized cans of small and medium shrimp (found with the canned tuna fish). I’d probably add an additional can of each next time. Of course you can use fresh seafood if you prefer, but I thought the canned was perfectly fine. Good luck, I hope you love it as much as I do!