Carolina Low Country She-Crab Soup

• 2 half-pints half and half
• 1 half-pint whipping cream
• 1 qt. milk
• 1/4 tsp. ground mace
• 2 pieces lemon peel
• 1 lb. fresh crabmeat or 3 c. canned crabmeat
• 1/4 c. butter or margarine
• 1/4 c. fine cracker crumbs
• 1 c. sherry
• 2 hard-boiled egg yolks, crumbled
• salt and pepper to taste

1. Forty five minutes before serving, combine milk, mace and lemon peel in top of double boiler.
2. Let simmer over direct heat for 7 minutes.
3. Add crabmeat, butter and creams. Heat over boiling water for 15 minutes.
4. Remove lemon peel; add crumbs and season. Let stand over low heat for 3 minutes.
5. Just before serving, add sherry and hard-cooked egg yolks in bottom of each soup plate. Add soup.
6. Makes 8 to 10 servings.

whipping cream, milk, ground mace, lemon peel, fresh crabmeat, butter, fine cracker crumbs, sherry, egg yolks, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=334385 (may not work)