Yield: 4 servings
Measure | Ingredient |
---|---|
\N \N | Judy Garnett pjxg05a |
2 cups | Crabmeat; flaked and picked |
2 cups | Milk |
2 cups | Half-and-half |
3 tablespoons | Butter |
2 \N | Lemon peel strips |
½ teaspoon | Mace; ground |
\N \N | Salt and pepper |
2 tablespoons | Dry sherry; opt. |
½ cup | 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: You may also add shrimp to this soup for variation.