Cream of Crab Soup

For Mother's Day this year, my mom wanted steamed crabs.  Since I have the best mother in the world (yea, that's right) I also made her some Cream of Crab soup... and it was gooooood!!

Ingredients

• medium onion
• 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
• 1/2 teaspoon dry mustard
• 1/4 teaspoon celery seed
• 1 cup whipping cream
• 1 tablespoon cooking sherry
• 1 pound fresh crabmeat

Directions

1. Melt butter in a medium, heavy saucepan over medium heat.  Add chopped onions and saute.

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

3. Slowly add hollandaise mixture to onions, stirring constantly until thickened.

4. Add remaining half-and-half, Old Bay, dry mustard, celery seed, and whipping cream.

5. Bring to a simmer and reduce heat to low.  Add crab meat and sherry, stirring gently until warmed through.

Make sure to pick through your crab meat to get out the extra little shells!

Serve immediately!  Goes great with sourdough bread from Panera :)

I got the recipe from a Marylander on allrecipes.com.  You can find it by clicking here.