Blend both cans of soup in medium or large pot, stir in milk and cream. Simmer over medium heat, stirring frequently (so milk and cream do not scorch). When boiling point is nearly reached, turn down heat.
Flake crab meat and add to soup. Simmer an additional 5 minutes then add white wine. Add small amount of butter to surface (optional) and sprinkle with chervil or parsley.