Hot Crab Supreme

• 1 quart mayonnaise
• 2 cups sour cream
• 1/4 cup dry sherry
• 3 tablespoons freshly squeezed lemon juice
• 1/4 cup chopped fresh Italian parsley
• 2 pounds fresh crabmeat, picked over for shells and cartilage
• Salt and white pepper to taste
• French bread cut into bite-size cubes for serving

1. Combine the mayonnaise, sour cream, sherry, and lemon juice in the slow cooker, whisking until smooth.
2. Cover and cook on LOW until the dip is hot throughout, 1 1/2 to 2 hours.
3. Fold in the parsley and crabmeat and season with salt and white pepper.
4. Cover and leave on LOW for another 20 minutes to heat the crab.
5. Set the slow cooker in the entertaining area.
6. Set on LOW, leave the cover off, and dip the bread cubes.

mayonnaise, sour cream, sherry, freshly squeezed lemon juice, fresh italian parsley, fresh crabmeat, salt, bread

Taken from www.cookstr.com/recipes/hot-crab-supreme (may not work)