CREAM OF CRAB SOUP RECIPE
3 tablespoons all-purpose flour
1 (1.25 ounce) envelope hollandaise sauce mix
4 cups half-and-half, divided
¼ cup butter
3 tablespoons Old Bay Seasoning
½ teaspoon dry mustard
¼ teaspoon celery seed
1 cup whipping cream
1 tablespoon cooking sherry
1-pound fresh lump crabmeat
- 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.