Crab Dip With Sherry

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Crock Pot


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26 ounces crab meat, canned

2 10 3/4-oz cans cream of mushroom soup

6 tablespoons butter

1/4 cup dry sherry

1/2 teaspoon Worcestershire® sauce

1/2 cup light cream or half and half

3 green onions, sliced

salt and freshly ground pepper, to taste

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