Curried Shrimp and Crabmeat
|Canned crabmeat||12 Ounce, drained, cartilage removed, flaked (1 Can)|
|Canned medium shrimp||12 Ounce, drained (1 Can)|
|Canned water chestnuts||8 Ounce, drained, sliced (1 Can)|
|Light cream||1⁄3 Cup (5.33 tbs)|
|Sherry wine||1⁄4 Cup (4 tbs)|
|Egg||1 , beaten|
|Frozen shrimp soup||10 Ounce, thawed|
|Scallions with tops||2 , chopped fine|
|Toast points/Cooked rice||2|
1) In a slow cooker, place the shrimp and crabmeat.
2) Add rest of the ingredients, except toast or rice, and stir gently to mix.
3) Cover and cook on HIGH for 1 hour, then on LOW for 4 to 6 hours.
4) Serve over a bed of cooked rice on individual serving plates.