Friday, August 10, 2007

Crockpot Crab Soup

2 C. crabmeat, flaked and picked
2 C. milk
2 C. Half-and-half
3 T. butter
2 lemon peel strips
1/2 tsp. mace, ground
salt and pepper
2 T. dry sherry, optional
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

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