Crabmeat in Wine
|Canned crabmeat/Same amount of frozen crab-meat, thawed||12 Ounce, drained, cartilage removed, flaked (1 Can)|
|Dry sherry wine||1⁄4 Cup (4 tbs)|
|Light cream||1⁄4 Cup (4 tbs)|
|Egg||1 , beaten|
|Cream of mushroom soup||1 Can (10 oz)|
|Worcestershire sauce||1⁄2 Teaspoon|
|Scallions with tops||2 , chopped fine|
|Toast points/Patty shells||2|
1) In a slow cooker, place the crabmeat.
2) Add rest of the ingredients, except toast points or patty shells, stir gently to mix.
3) Cover and cook on HIGH for 1 hour, then on LOW for 4 to 6 hours.
4) Spoon over toast points or in patty shells and serve immediately on individual serving plates.