2 cups crabmeat -- flaked, picked over
2 cups milk
2 cups half-and-half
3 tablespoons butter
2 lemon peel strips
1/2 teaspoon ground mace
Salt -- to taste
Freshly-ground black pepper -- to taste
2 tablespoons dry sherry -- (optional)
1/2 cup saltine cracker crumbss

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.

This recipe yields 2 quarts.

Variation: You may also add shrimp to this soup for variation.

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