This cream of crab soup recipe is a simplified version of crab bisque using shortcuts for an easy, rich bowl of soup, full of crabmeat, in 45 minutes.
Preparation Time
15 mins
Cooking Time
30 mins
Total Time
45 mins
Calories
543 Calories
Recipe Instructions
Step 1
Blend flour and hollandaise sauce mix with 2 cups half-and-half in a medium bowl.
Step 2
Melt butter in a medium, heavy saucepan over medium heat. Slowly add hollandaise mixture, stirring constantly until thickened. Add remaining half-and-half, whipping cream, seafood seasoning, dry mustard, and celery seed. Bring to a simmer and reduce heat to low.
Step 3
Add crabmeat and sherry, stirring gently until warmed through. Serve immediately.
Ingredients
3 tablespoons all-purpose flour
1 cup whipping cream
1 pound fresh crabmeat
1 tablespoon cooking sherry
1 (1.25 ounce) envelope hollandaise sauce mix
4 cups half-and-half, divided
3 tablespoons seafood seasoning (such as Old Bay®)
