Crab Soup

1 pound white crab meat 1 pint milk 1 pint cream 1/2 stick of butter 2 teaspoons sherry 4 blades whole mace 2 pieces lemon peel 1/4 cup cracker crumbs Salt and pepper, to taste

Put milk in top of double boiler with mace and lemon peel and allow to simmer for a few minutes. Then add crab, butter and cream and cook for 15 minutes. Thicken with cracker crumbs; season with salt and pepper and allow to stand on back of stove for a few minutes to bring out the flavor. Just before serving, add sherry. This same soup can be made with shrimp, which should be ground.