We’re from Maryland. And as a Marylander you know what a real crab soup should taste like. First and foremost it should have real lump crab meat. Second, a real cream of crab soup should have heavy cream. No cutting the calorie intake corner. It should have a splash of sherry. And lastly, it should have lots of Old Bay.
3 tablespoons all-purpose flour
1 (1.25 ounce) envelope hollandaise sauce mix
4 cups half-and-half
1/4 cup butter
3 tablespoons Old Bay Seasoning
1/2 teaspoon dry mustard
1/8 teaspoon celery seed
1 cup whipping cream
1 1/2 tablespoon cooking sherry
16 ounces fresh lump crab meat
Melt butter in a medium saucepan over medium heat. Add flour and hollandaise sauce mix. Whisk together to make a roux. Slowly add half-and-half. Whisk constantly until mixture thickens. Add Old Bay, dry mustard, celery seed and whipping cream. Bring to a simmer and reduce heat to low. Add crab meat and sherry.
Stir gently until warmed through. Serve immediately.