Crockpot Crab Stew

[ladyseville]

2 cups imitation crabmeat; flaked and picked
2 cups milk, whole
2 cups half-and-half
3 tablespoons butter, unsalted
2 lemon peel strips
1/2 teaspoon mace; ground
salt and pepper to taste
2 tablespoon sherry, dry; (optional)
1/2 cup saltine crackers, crushed

Combine all ingredients except sherry and crushed crackers in slow cooker; stir well. Cover and cook on Low setting for 3 to 5 hours. Just before serving, stir in sherry and crumbs to thicken.

Makes about 2 quarts.