2 cups crab meat, flaked and picked
2 cups milk
2 cups half and half
3 tablespoons butter
2 lemon peel strips
1/2 teaspoon mace, ground
salt and pepper
2 tablespoons dry sherry, optional
1/2 cup saltine crackers
Combine all ingredients except sherry and crushed crackers in crockpot; stir well. Cover and cook on low setting for 3 to 5 hours. Just before serving, stir in sherry and crumbs to thicken. Makes about 2 quarts.
Note: You may also add shrimp to this soup for variation.
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