CREAM OF CRAB
SOUP
- 3 Tbsp. all-purpose
flour
- 1 1-oz. pkg. dry
Hollandaise sauce mix
- 1/2 tsp. dry mustard
- 4 cups half-and-half
- 1/4 cup butter
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- 2 tsp. Old Bay
seasoning
- 1/4 tsp. celery seeds
- 1 cup whipping cream
- 1 1/2 Tbsp. cooking
sherry
- 1 lb. Maryland crab
meat
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In
medium bowl, blend flour, Hollandaise sauce mix, and dry
mustard with two cups of half-and-half.
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Melt
butter over medium heat in a 4-quart saucepan.
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Slowly
add above mixture to melted butter, stirring constantly to
ensure smooth consistency.
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As
mixture begins to thicken, add remaining half-and-half, Old
Bay seasoning, celery seeds, and whipping cream.
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Heat
to simmer, stirring constantly. Reduce heat to low, add crab
meat and sherry.
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Stir
gently until heated through, and serve.
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Top
each bowl with freshly ground pepper to taste.
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