2 cans (10-3/4 ounces) cream of mushroom soup

6 tablespoons butter

1/4 cup dry sherry

1/2 teaspoon Worcestershire Sauce

1/2 cup light cream or half & 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 3 to 4-1/2 quart slow cooker.
• Add mushroom soup, butter, sherry, Worcestershire sauce, half & half, salt, pepper, and green onions. Stir gently.
• Cover and cook on HIGH for 1 hour and then LOW for 2 to 3 hours.