🫙 From the Spice Rack
Sherried Crab
2 (13 ounce) cans crabmeat 2 (10 ounce) cans golden mushroom or cream of mushroom soup 6 tablespoons butter 1/4 cup dry sherry 1/2 teaspoon Worcestershire sauce 1/2 c...
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Ingredients8 items
Ingredients
- 2(13 ounce) cans crabmeat
- 2(10 ounce) cans golden mushroom or cream of mushroom soup
- 6tablespoonbutter
- 1/4cupdry sherry
- 1/2teaspoonworcestershire sauce
- 1/2cuplight cream sauce
- 3scallions with tops, finely chopped
- 2eggs, beaten
Directions
- 1
Sherried Crab 2 (13 ounce) cans crabmeat 2 (10 ounce) cans golden mushroom or cream of mushroom soup 6 tablespoons butter 1/4 cup dry sherry
- 2
break into pieces and place in crockpot
- 3
Add remaining ingredients except eggs
- 4
Stir gently
- 5
Cover and cook on HIGH for 1 hour, then on LOW for 2 to 3 hours
- 6
Stir in eggs during last hour
- 7
Serve over hot toast or in patty shells.