Crab Dip With Sherry


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


Remove any cartilage or shell from the crab meat. Break the crab meat into
pieces and place it in the stoneware. Add all the remaining ingredients. Stir
gently. Cover and cook on High for 1 hour and then Low for 2 to 3 hours.

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