Crab Dip with Sherry

Makes 4-cup servings.
Prep Time: 10 minutes
Cooking Time: LOW 2 – 3 hours or HIGH 1 hour

Ingredients:

• 2 cans (13 ounces) crab meat
• 2 cans (10-3/4 ounces) cream of mushroom soup
• 6 tablespoons butter
• 1/4 cup dry sherry
• 1/2 teaspoon Worcestershire Sauce
• 1/2 cup light cream or half & half
• Salt and pepper to taste
• 3 green onions, sliced

Directions:

1. Remove any cartilage or shell from the crab meat. Break the crab meat into pieces and place it in the 3 to 4-1/2 quart slow cooker.
2. Add mushroom soup, butter, sherry, Worcestershire sauce, half & half, salt, pepper, and green onions. Stir gently.
3. Cover and cook on HIGH for 1 hour and then LOW for 2 to 3 hours.

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