Empty contents of She-Crab Soup can into saucepan and add one can of cream or half and half. (Don't use fat-free half and half or milk; it will significantly alter the quality of your finished dish.) Heat soup slowly, stirring frequently. Do not boil. Ladle the soup into two to four bowls, depending on their size. Drizzle with sherry, Grind nutmeg atop soup, and garnish with crabmeat and parsley. Serves two to four.