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Sherried Crab Meat
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2 13-ounce cans crab meat
2 10-ounce cans golden (or equal amount frozen) 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
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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