Cream of Crab Soup

By brenda-2

Can add shrimp, bay scallops also.
Add sherry and Old Bay in increments to get flavor you want-all at once and it may be too spicy or strong.

Ingredients

• 3 T flour
• 1 envelope Hollandaise mix
• 4 c 1/2 & 1/2, divided
• 1/4 c butter, melted
• 3 T old bay-add in increments
• 1/2 t dry mustard
• 1/4 t celery seed
• 1 c whipping cream
• 1 T sherry-more or less to taste
• 1 lb crab
• 1 small carrot, small dice
• 1 small onion, small dice
• 1 stalk celery, small dice
• 2 medium potatoes, peeled, small dice

Preparation

Step 1

In stock pot, melt butter. Blend flour, holladaise mix & 2 c 1/2 & 1/2. Add melted butter & stir til thickened. Add remaining 1/2 & 1/2, old bay, mustard, celery seed, whipping cream & diced vegetables. Bring to simmer, decrease heat to low. Cook until vegetables are tender, stirring to prevent sticking. Add crab & sherry; warm through.