Crab Soup, creamy
Source of Recipe
from marlaoh at rc
Crab Soup, creamy
3 Tabspoons all-purpose flour
1, 1 ounce package dry Hollandaise sauce mix
1/2 teaspoon dry mustard
4 cups half and half (2 pints)
1/4 cup butter
2 teaspoons Old Bay seafood seasoning
1/4 teaspoon celery seed
1 cup whipping cream
1 1/2 Tabspoons cooking sherry
1 pound crab meat, picked over/cleaned
In medium bowl, blend flour, Hollandaise sauce mix, and
dry mustard with 2 cups of half and half.
Melt butter over medium heat in a 4 quart saucepan.
Slowly add above mixture to melted butter, stirring
constantly to ensure smooth consistency.
As mixture begins to thicken, add remaining half and half,
Old Bay seasoning, celery seed, and whipping cream.
Heat to a simmer, stirring constantly.
Reduce heat to low, add crab meat and sherry.
Stir gently until heated through, and serve.
Top each bowl with freshly ground pepper to taste.
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