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Chesapeake Bay Cream of Crab Soup

Ingredients:

1 pound fresh lump crabmeat, cleaned

3 tablespoons all-purpose flour

1 envelope hollandaise sauce mix

4 cups half-and-half, divided

1/4 cup butter

3 tablespoons Old Bay Seasoning

1/2 teaspoon dry mustard

1/4 teaspoon celery seed

1 cup heavy cream

1 tablespoon cooking sherry

Directions:

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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