Crock Pot Sherried Crab Meat

By AuntieGooper

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

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.