Melt the butter in a Dutch oven or heavy saucepan. Add the crab meat, whipping cream and milk. Bring to a boil over medium high heat then reduce to low heat. Simmer for 20 minutes.
Remove from heat and add sherry, salt and pepper. Serve with lemon wedges and saltine crackers.
Notes
Fresh lemon juice and saltine crackers are the PERFECT complement to this soup.
If you have it on hand, add a sprinkling of old bay seasoning!
To slim down the recipe, half the amount of butter used and replace half of the cream with milk.