Karyn's Cream of Crab Soup
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Recipe by KARYN821
"This cream of crab soup is so rich and delicious! I make this a lot, especially in the winter with some nice, hot rolls! Use more Old Bay to suit your taste. I also recommend using lump crabmeat. Enjoy!!"
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3 tablespoons all-purpose flour
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1 (1.25 ounce) envelope hollandaise sauce mix
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4 cups half-and-half, divided
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1/4 cup butter
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3 tablespoons Old Bay Seasoning TM
Directions:
- In a medium bowl, blend flour and hollandaise sauce mix with 2 cups half-and-half.
- Melt butter in a medium, heavy saucepan over medium heat. Slowly add hollandaise mixture, stirring constantly until thickened. Add remaining half-and-half, Old Bay, dry mustard, celery seed, and whipping cream. Bring to a simmer and reduce heat to low. Add crabmeat and sherry, stirring gently until warmed through. Serve immediately.
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