Cream of Crab Soup

Rating: 5 stars

Cost: $$

Comments: I had a major craving for crab soup and found this delicious recipe online. It took no time at all to cook and the outcome was just as good as some of the restaurants! The hubby and I were practically licking our bowls. I also put the remaining soup in the freezer to have the next time company comes!

Ingrediants:
3 tbs all-purpose flour
1 envelope hollandaise sauce mix
4 cups half-and-half, divided
1/4 cup butter
3 tbs Old Bay seasoning
1/2 tsp dry mustard
1/4 tsp celery seed
1 cup whipping cream
1 tbs cooking Sherry
1 pound fresh crab meat (I used lump crab)

Directions:
In medium bowl, blend flour and hollandaise sauce with 2 cups half-and-half. Melt butter in a medium heavy sauce pan 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 immediatly.

Helpful Tip: I pretty much stirred the entire time while making the soup. The combination of the heat and stirring helped to dissolve any chunks from the flour and hollandaise.