Crockpot crab soup
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Judy Garnett pjxg05a | ||
| 2 | cups | Crabmeat; flaked and picked |
| 2 | cups | Milk |
| 2 | cups | Half-and-half |
| 3 | tablespoons | Butter |
| 2 | Lemon peel strips | |
| ½ | teaspoon | Mace; ground |
| Salt and pepper | ||
| 2 | tablespoons | Dry sherry; opt. |
| ½ | cup | Saltine crackers |
Directions
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.