Karyn's Cream of Crab Soup recipe

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Ingredients

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 calories
carbohydrate: 15.3 g
cholesterol: 187.5 mg
fat: 45.2 g
fiber: 0.9 g
protein: 20.4 g
saturatedFat: 27.6 g
servingSize: -
sodium: 1447 mg
sugar: 0.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. In a medium bowl, blend flour and hollandaise sauce mix with 2 cups half-and-half.

  2. 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.

Recipe Yield

6 servings

Recipe Note

This cream of crab soup is so rich and delicious! I make this a lot, especially in the winter with some nice, hot rolls! Use more Old Bay to suit your taste. I also recommend using lump crabmeat. Enjoy!!

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