Cream of Crab Soup
New England Clam Chowder is great - but not al of us are fans of clams and potatoes. Why not try Cream of Crab Soup and let your taste buds take in the delicious flavors that are poured into this simple dish.
Ingredients:
3 tablespoons all-purpose flour
1 (1.25 ounce) envelope hollandaise sauce mix
4 cups half-and-half, divided
1/4 cup butter
3 tablespoons Old Bay Seasoning TM
1/2 teaspoon dry mustard
1/4 teaspoon celery seed
1 cup whipping cream
1 ½ tablespoon cooking sherry
1 pound fresh crabmeat
Directions:
In a medium bowl, blend flour and hollandaise sauce mix with 2 cups 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 crabmeat and sherry, stirring gently until warmed through.
Serve immediately.