Name: Karyn's Cream of Crab Soup recipe
Ingredients: 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 TM;½ teaspoon dry mustard;¼ teaspoon celery seed;1 cup whipping cream;1 tablespoon cooking sherry;1 pound fresh crabmeat

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Ingredients

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 TM ½ teaspoon dry mustard ¼ teaspoon celery seed 1 cup whipping cream 1 tablespoon cooking sherry 1 pound fresh crabmeat

Nutrition Info

543.1 calories carbohydrate: 15.3 g cholesterol: 187.5 mg fat: 45.2 g fiber: 0.9 g protein: 20.4 g saturatedFat: 27.6 g servingSize: - sodium: 1447 mg sugar: 0.4 g transFat: : - unsaturatedFat: : -

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.

Recipe Yield

6 servings

Recipe Note

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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