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.