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1 package Phillips Cream of Crab Soup, 10 oz. pkg.
8 oz. Phillips Crab Meat
(4) 4 oz. Filet mignon steak or other beef cuts, trimmed of fat
3 Tbsp. butter
1/2 c. mushrooms, sliced*
1/4 c. sweet (cream) sherry

*can substitute canned, sliced mushrooms, drained

Cooking Instructions
  • Defrost soup according to package directions. Measure out 1 cup for use. Immediately cover and refrigerate remaining soup.
  • Melt 2 Tbsp. butter in large sauté pan over medium high heat.
  • Add steak filets and cook until desired doneness, remove from pan and set aside in warm oven.
  • Add remaining 1 Tbsp. butter to pan and sauté mushrooms until soft, about 3-5 minutes.
  • Add sherry and sauté until slightly reduced, 2 more minutes.
  • Add soup and heat, stirring frequently, until hot, but not boiling.
  • Gently stir in crab meat and heat through. Spoon sauce over filets.

Recipe Tips: Filets can be prepared on a preheated grill on HIGH, cooking 3-4 minutes on each side to desired doneness. Note that this will reduce the amount of butter needed, as it will only be used for sautéeing the mushrooms.

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Cream of Crab Soup

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