Cream of Crab Soup

3 tbsp all purpose flour

½ tsp dry mustard

1 (1.25oz) env. Knox Hollandaise sauce mix

¼ tsp celery seed

4 cups half and half, divided

1 cup whipping cream

1 tb cooking sherry

¼ cup butter

1 ½ tb Old Bay Seasoning

1 pound fresh back fin crab meat


In a medium bowl blend flour and hollandaise mix with 2 cups of 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.


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