Crockery Pot Crab Soup

2 c. crab meat, flaked and picked
2 c. milk
2 c. half-and-half
3 tbsp. butter
2 lemon peel strips
1/2 tsp. mace, ground

salt and pepper to taste
2 tbsp. dry sherry (optional)
1/2 c. crushed saltine crackers

Combine all ingredients except sherry and crushed crackers in crock-pot; 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: For variation you could add shrimp to this soup.

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