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Crab Soup

2 cups milk
1/4 teaspoon ground mace
1/4 teaspoon dry mustard
1/8 teaspoon ground nutmeg
2 teaspoons grated lemon peel
1 pound jumbo lump crab meat
2 cups half and half
3 tablespoons butter
1/2 teaspoon 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 10 minutes. Stir
crab meat, half and half, butter and salt into hot mixture; cook
over boiling water 20 minutes, stirring often. Stir in wine and
cracker crumbs. Serve immediately. Yields 4 to 6 servings.

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