2 13-oz cans crab meat
2 10 3/4-oz cans cream of mushroom soup
6 tbsp butter
1/4 cup dry sherry
1/2 tsp Worcestershire® Sauce
1/2 cup light cream or half-n-half
3 green onions, sliced
Salt and freshly ground pepper to taste

Remove any cartilage or shell from the crab meat.
Break the crab meat into pieces and place it in the Crock-Pot® slow cooker.
Add all the remaining ingredients. Stir gently.
Cover and cook on High for one hour and then Low for two to three hours.