Cream of Crab Soup
Posted by Trish | Under Lunch, Soups Tuesday Mar 31, 2009
Submitted by The Crab Place
| 3 tbsp all-purpose flour | 1 oz. dry Hollandaise sauce mix | |
| ½ tsp dry mustard | 4 c. half and half | |
| ¼ c. butter | 2 tsp Old Bay seasoning | |
| ¼ tsp celery seeds | 1 c. whipping cream | |
| 1½ tbsp cooking sherry | 1 lb. Maryland crab meat |
1. In a medium bowl, blend flour, Hollandaise sauce mix, & dry mustard with two cups of half and half.
2. Melt butter over medium heat in a 4 qt. saucepan. Slowly add above mixture to melted butter, stirring constantly to ensure smooth consistency.
3. As the mixture begins to thicken, add remaining half and half, Old Bay seasoning, celery seeds, & whipping cream. Heat to simmer, stirring constantly.
4. Reduce heat to low, add crab meat & sherry. Stir gently until heated through & serve.
5. Top each bowl with freshly ground pepper to taste.
Note: Submitted to The Crab Place by Phoebe Ferguson of Crisfield, MD.
