2 cans (6-1/2 ounces each) crabmeat, drained and with cartilage removed.
2 cups milk
1/4 teas. mace
2 pieces lemon peel
1/4 cup butter
2 cups half and half cream
1/4 cup cracker crumbs
2 teas. cooking sherrry
salt and pepper
Mix milk, mace and lemon peel in saucepan. Simmer 2 to 3 mins. Stir in crabmeat, butter and half and half. Simmer 15 mins. and stir in cracker crumbs; season with salt and pepper. Remove from heat; stir in sherry.