Karyn's Cream of Crab Soup |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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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!! 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 crabmeat |
Directions:
1. In a medium bowl, blend flour and hollandaise sauce mix with 2 cups half-and-half.
2. 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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