Crock Pot Sherried Crab Meat
By AuntieGooper
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Ingredients
- 2 13-ounce cans crab meat
- 2 lO-ounce cans golden mushroom or cream of mushroom SOUP
- 6 tablespoons butter
- 1/4 cup dry sherry
- 1/2 teaspoon Worcestershire
- 1/2 cup light cream sauce Salt and pepper
- 3 green onions with tops, finely chopped
- 2 eggs, beaten
Details
Preparation
Step 1
Remove any cartilage or shell from crab meat; break into pieces and
place in CROCK-POT. Add all remaining ingredients except eggs. Stir
gently. Cover and cook on High 1 hour, then on Low 2 to 3 hours. Stir
in eggs during last hour. Serve over hot toast or in patty shells.
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