1 (10.75 ounce) can condensed cream of chicken soup, undiluted
1/3 cup white wine or chicken broth
1 egg, lightly beaten
1 (6 ounce) can crabmeat – drained, flaked and cartilage removed
1/2 cup shredded Cheddar cheese
In a small saucepan, combine soup and wine or broth. Cook and stir over medium heat until blended and heated through. Stir 1/2 cupful into the egg; return all to the pan. Place the crab in a greased shallow 1-qt. baking dish; top with soup mixture. Sprinkle with cheese. Bake, uncovered, at 350 degrees F for 20 minutes or until the top is lightly browned and cheese is melted.