Creamy Crab Soup
3 Tbsps. all-purpose flour 1.25oz pkg. hollandaise sauce mix 3 cups half-andhalf, divided ¼ cup butter 2 cups whipping cream 3 Tbsps. Old Bay seafood seasoning ½ tsp. dry mustard ¼ tsp. celery seed 12oz bag frozen corn 2lbs. crabmeat 1 Tbsp. cooking sherry Blend flour and hollandaise mix with 2 cups half-and-half in medium bowl. Melt butter in large, heavy saucepan or large pot over medium heat. Slowly add hollandaise mixture, stirring constantly until thickened. Add corn, remaining half-and-half, whipping cream, seafood seasoning, dry mustard and celery seed. Bring to simmer and reduce heat to low. Add crabmeat and sherry, stirring gently until warmed through. Serve immediately.
3 Tbsps. all-purpose flour 1.25oz pkg. hollandaise sauce mix 3 cups half-andhalf, divided ¼ cup butter 2 cups whipping cream 3 Tbsps. Old Bay seafood seasoning ½ tsp. dry mustard ¼ tsp. celery seed 12oz bag frozen corn 2lbs. crabmeat 1 Tbsp. cooking sherry Blend flour and hollandaise mix with 2 cups half-and-half in medium bowl. Melt butter in large, heavy saucepan or large pot over medium heat. Slowly add hollandaise mixture, stirring constantly until thickened. Add corn, remaining half-and-half, whipping cream, seafood seasoning, dry mustard and celery seed. Bring to simmer and reduce heat to low. Add crabmeat and sherry, stirring gently until warmed through. Serve immediately.
Note: This really needed more to it. Feel free to add more veggies like celery, potatoes, etc. to make it more filling. Even more seafood like shrimp could have enhanced this. I will definitely add more to it when making again. The flavor was really good though and I intend to experiment with it until it becomes something I am happy with.
Recipe adapted from allrecipes.com.
