Cream of Crab Soup

This cream of crab soup is so rich and delicious! This is especially good in the winter with some nice, hot rolls! Use more Old Bay to suit your taste. For best results use lump crab meat.

Yield

6 servings

Ingredients

3 tablespoons all-purpose flour
1 (1.25 ounce) envelope hollandaise sauce mix
4 cups half-and-half, divided
1/4 cup butter
3 tablespoons Old Bay Seasoning^TM
1/2 teaspoon dry mustard
1/4 teaspoon celery seed
1 cup whipping cream
1 tablespoon cooking sherry
1 pound fresh crab meat

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 crab meat and sherry, stirring gently until warmed through. Serve immediately.