cream of crab soup

Cream of Crab Soup

2 cups crabmeat; flaked and picked
2 cups milk
2 cups half-and-half
3 tablespoons butter
2 lemon peel strips
1/2 teaspoon mace; ground
1 salt and pepper
2 tablespoons dry sherry; opt.
1/2 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.

NOTE: I substitute Old Bay for the mace.