Shelly's Recipe

CRAB SOUP II

Category: Soups

2 cups milk
1/4 tsp ground mace and dry mustard
1/8 tsp ground nutmeg
2 tsp grated lemon peel
1 lb lump crabmeat, picked over to remove bits of shell and cartilage
2 cups half-and-half
3 tbsp butter
1/2 tsp salt
1/2 cup dry white wine
1/4 cup cracker crumbs

Combine milk, spices and lemon peel in top of a large double boiler; stir well. Cook mixture over simmering water for 10 minutes. Stir in crabmeat, half-and-half, butter and salt into hot mixture; cook over boiling water for 20 minutes, stirring often. Stir in wine and cracker crumbs. Serves immediately. Serves 4-6