Kurt T. Bradley from Auburndale, Florida says:
This is my version of She-Crab Soup.
Campbell's never tasted this good!

Prep Time: 15 min
Cook Time: 10 min

Ingredients:

• 1 lb can of fresh crab meat or fresh picked crab meat chopped up

• 4 cups heavy cream

• Zest of one whole lemon or lemon pepper seasoning (zest is better)

• 4 tbsp butter

• 1/4 cup chopped shallots or finely chopped green onions

• Fresh grated nutmeg (yeah, you can use the prepackaged stuff)

• 1/8 tsp Cayenne peper

• salt to taste

• 1/4 cup dry sherry

Directions:

In samll saucepan reduce the cream over moderate heat by one-third.
In a large saucepan, melt butter, add shallots and saute until wilted. Add the crabmeat and cook gently tossing for 2 minutes.
Pour in the reduced cream and simmer for 5 minutes.
Add nutmeg, cayenne and lemon zest. Taste, and and then add salt to taste. Add the sherry and remove from heat.
Mound crabmeat in warmed soup bowl and pour the soup around it.
Serve immediately with oyster crackers or saltines.