Crockpot Crab Soup

	Recipe Category	Seafood
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Recipe Ingredients and Procedure:

Ingredients
2	cup	crabmeat, flaked, picked
2	cup	milk
2	cup	half-and-half
3	tablespoon	butter
2	each	lemon peel strips
1/2	teaspoon	mace, ground
1		salt and pepper
2	tablespoon	dry sherry, (optional)
1/2	cup	saltine crackers

Directions:
Combine all ingredients except sherry and crushed crackers in crockpot; 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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<h1>Crockpot Crab Soup</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD colSpan=3><B>Ingredients</B></TD><TD></TD></TR><TR><TD class=ingredient>2</TD><TD class=ingredient>cup</TD><TD class=ingredient>crabmeat, flaked, picked </TD><TD></TD></TR><TR><TD class=ingredient>2</TD><TD class=ingredient>cup</TD><TD class=ingredient>milk </TD><TD></TD></TR><TR><TD class=ingredient>2</TD><TD class=ingredient>cup</TD><TD class=ingredient>half-and-half </TD><TD></TD></TR><TR><TD class=ingredient>3</TD><TD class=ingredient>tablespoon</TD><TD class=ingredient>butter </TD><TD></TD></TR><TR><TD class=ingredient>2</TD><TD class=ingredient>each</TD><TD class=ingredient>lemon peel strips </TD><TD></TD></TR><TR><TD class=ingredient>1/2</TD><TD class=ingredient>teaspoon</TD><TD class=ingredient>mace, ground </TD><TD></TD></TR><TR><TD class=ingredient>1</TD><TD class=ingredient></TD><TD class=ingredient>salt and pepper </TD><TD></TD></TR><TR><TD class=ingredient>2</TD><TD class=ingredient>tablespoon</TD><TD class=ingredient>dry sherry, (optional) </TD><TD></TD></TR><TR><TD class=ingredient>1/2</TD><TD class=ingredient>cup</TD><TD class=ingredient>saltine crackers</TD><TD></TD></TR><TR><TD></TD><TD></TD><TD></TD><TD></TD></TR><TR><TD colSpan=4><BR><B>Directions:</B><BR><BR></TD></TR><TR><TD colSpan=4>Combine all ingredients except sherry and crushed crackers in crockpot; 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. <BR><BR>Note: You may also add shrimp to this soup for variation.<BR><BR></TD></TR></TBODY></TABLE>     <p>
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