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Sherry's Slow Cooker Crab
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- #23118
It's understandable to be hesitant about putting a great ingredient like crab meat into a crockpot, but trust Sherry on this one. The result is a creamy, chowder-like dish.
serves/makes:
ready in:
over 5 hrs
over 5 hrs
ingredients
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
directions
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.
crock pot notes
Crock pots/slow cookers all heat differently. There is no standard among manufacturers. Cooking times are suggested guidelines based on our testing. Please adjust cooking times and temps to work with your brand and model of slow cooker.nutrition data
Nutritional data has not been calculated yet.
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