Crab Dip with Sherry

[ladyseville]

2 13-oz. cans crab meat
2 10 3/4-oz. cans cream of mushroom soup
6 Tbs butter
1/4 cup dry sherry
1/2 tsp Worcestershire(R) Sauce
1/2 cup light cream or half-n-half
salt and pepper to taste
3 green onions,sliced

Remove any cartilage or shell from the crab meat. Break the crab meat into pieces and place it in the stoneware. Add all the remaining ingredients. Stir gently. Cover and cook on High for 1 hour and then Low for 2 to 3 hours.