- 2 cups crabmeat, flaked and picked
- 2 cups milk
- 2 cups half-and-half
- 3 tablespoons butter
- 2 strips of lemon peel
- 1/4 teaspoon ground nutmeg, or to taste
- salt and pepper
- 2 tablespoons dry sherry
- 1/2 cup saltine crackers
Combine all ingredients except sherry and crushed crackers in slow cooker; stir to blend ingredients. Cover and cook on LOW for 3 to 5 hours. Just before serving, stir in sherry and cracker crumbs to thicken.
Makes about 6 first course servings. As a variation, add cooked shrimp to this soup about 30 minutes before serving time.