Crockpot crab soup

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.

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