- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1/4 cup chopped onion
- 1 (10.75 ounce) can condensed tomato soup
- 1 (14.5 ounce) can diced tomatoes
- 1 (6 ounce) can crabmeat
- 1 pint half-and-half cream
- In a large saucepan over medium heat, cook garlic and onion in oil until softened. Stir in tomato soup, tomatoes and crabmeat and heat through. Stir in half-and-half and cook until bubbly.