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Karyn's Cream of Crab Soup

crabmeat, whipping cream, butter, sauce, flour, sherry, bay, mustard

Karyn's Cream of Crab Soup -


3 tablespoons all-purpose flour
1 (1.25 ounce) envelope hollandaise sauce mix
4 cups half-and-half, divided
1/4 cup butter
3 tablespoons Old Bay Seasoning TM
1/2 teaspoon dry mustard
1/4 teaspoon celery seed
1 cup whipping cream
1 tablespoon cooking sherry
1 pound fresh crabmeat

Directions for Karyn's Cream of Crab Soup Recipe

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

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6 servings

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