1 can (10 3/4 oz) condensed cream of chickern soup undiluted

1/3 c white wine or chicken broth

1 egg, lightly beaten

1 can (6 oz) crabmeat, drained, flaked and cartilage removed (I just use the fake stuff).

1/2 c. 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 for 20 minutes or until the top is lightly browned and cheese is melted.