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Crockpot Recipe - SHERRIED CRAB MEAT

Ingredients:
2 13-ounce cans crab meat
2 10 -ounce cans golden (or equal amount frozen) mushroom or cream of mushroom
6 tablespoons butter mushroom soup
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

Directions:
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 H high 1 hour, then on Low 2 to 3 hours. Stir in eggs during last hour. Serve over hot toast or in patty shells.

General Food Recipe Tip:

Seafood should be added during the last hour of cooking time, or it will overcook and have a rubbery texture.