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  • 4 - 6
  • 15m

Really Rich Cream of Crab Soup

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

  • 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.
  • 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
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