2	c.	crab meat, flaked and picked
2	c.	milk
2	c.	half-and-half
3	tbsp.	butter
2		lemon peel strips
1/2	tsp.	mace, ground
		salt and pepper to taste
2	tbsp.	dry sherry (optional)
1/2	c.	crushed 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: For variation you could add shrimp to this soup.