Karyn's Cream of Crab Soup recipe
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- 3 tablespoons all-purpose flour 1 (1.25 ounce) envelope hollandaise sauce mix 4 cups half-and-half, divided ¼ cup butter 3 tablespoons Old Bay Seasoning TM ½ teaspoon dry mustard ¼ teaspoon celery seed 1 cup whipping cream 1 tablespoon cooking sherry 1 pound fresh crabmeat
Nutrition Info
- 543.1 caloriescarbohydrate: 15.3 gcholesterol: 187.5 mgfat: 45.2 gfiber: 0.9 gprotein: 20.4 gsaturatedFat: 27.6 gservingSize: -sodium: 1447 mgsugar: 0.4 gtransFat: : -unsaturatedFat: : -
Directions Karyn's Cream of Crab Soup
Directions
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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.