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Recipe Source: cdkitchen.com
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Sherry's Crab
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Serves/Makes: 6
Ready in: > 5 hrs
- 2 cans (10.75 ounce size) cream of mushroom soup
- 6 tablespoons butter, melted and cooled
- 1/4 cup dry sherry
- 1/2 teaspoon Worcestershire sauce
- 3 green onions with tops, finely chopped
- 26 ounces crab meat, picked over and flaked
- 1/2 cup light cream
- 2 eggs, well beaten
- salt and pepper
Combine the mushroom soup, melted butter, sherry, Worcestershire sauce, and green onions in the crock pot. Stir well to mix. Add the crab and stir gently. Cover the crock pot and cook on high heat for 1 hour. Reduce the heat to low and cook for 1 more hour. Add the cream and beaten eggs and mix well. Cover the crock pot again and continue to cook for one more hour or until the mixture has thickened and is heated through. Adjust the seasoning as needed with salt and pepper. Serve the creamy crab hot.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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