Judy Garnett pjxg05a
2 c  Crabmeat; flaked and picked
2 c  Milk
2 c  Half-and-half
3 tb Butter
2    Lemon peel strips
1/2 ts Mace; ground
Salt and pepper
2 tb Dry sherry; opt.
1/2 c  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.