2 (13 ounce) cans crabmeat
2 (10 ounce) cans golden mushroom or cream of mushroom soup
6 tablespoons butter
1/4 cup dry sherry
1/2 teaspoon Worcestershire sauce
1/2 cup light cream sauce
Salt and pepper
3 scallions with tops, finely chopped
2 eggs, beaten
Remove any cartilage or shell from crabmeat; break into pieces and place in crockpot. Add remaining ingredients except eggs. Stir gently. Cover and cook on HIGH for 1 hour, then on LOW for 2 to 3 hours. Stir in eggs during last hour.
Serve over hot toast or in patty shells.