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Really Rich Cream of Crab Soup

A rich cream, sherry and Maryland crab meat cream of crab soup recipe

Submitted by Phoebe Ferguson, Crisfield, MD.

  • 3 Tbsp. all-purpose flour
  • 1 1-oz. pkg. dry Hollandaise sauce mix
  • ½ tsp. dry mustard
  • 4 cups half-and-half
  • ¼ cup butter
  • 2 tsp. Old Bay seasoning
  • ¼ tsp. celery seeds
  • 1 cup whipping cream
  • 1½ Tbsp. cooking sherry
  • 1 lb. Maryland crab meat

In a medium bowl, blend the flour, Hollandaise sauce mix, and dry mustard with two cups of half-and-half.

Melt the butter over medium heat in a 4-quart saucepan.

Slowly add half-and-half mixture to the melted butter, stirring constantly to ensure a smooth consistency. As the mixture begins to thicken, add the remaining half-and-half, Old Bay seasoning, celery seeds, and whipping cream. Heat to simmer, stirring constantly.

Reduce heat to low, add the crab meat and sherry. Stir gently until heated through.

Top each bowl with freshly ground pepper to taste, and serve.

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