Ingredients
1 lg. cucumber, peeled and diced
2 cans cream of mushroom soup
1/2 c. whipped cream
1 lb. cooked crabmeat
2 tsp. Worcestershire sauce
2 Tbs. sherry
1 Tbs. Dijon mustard
2 tsp. minced dill weed
Instructions
Place cucumber, cream, Worcestershire, mustard and soup in blender; puree until smooth. Season to taste and chill 4 to 6 hours. Just before serving, stir, adjust seasonings (if necessary), add flaked crabmeat and sherry and stir again. Serve in chilled soup cups, garnish with dill.
Serves 8.