Karyn's Cream of Crab Soup

Name: Karyn's Cream of Crab Soup
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 59 milliliters butter; 0 teaspoons celery seed; 454 grams fresh crabmeat; 1 teaspoons dry mustard; 3 Tbsps all-purpose flour; 946 milliliters half-and-half, divided; 35 grams envelope hollandaise sauce mix; 3 Tbsps Old Bay Seasoning TM; 1 Tbsp cooking sherry; 237 milliliters whipping cream

Karyn's Cream of Crab Soup might be just the main course you are searching for. This recipe serves 6. One portion of this dish contains approximately 20g of protein, 42g of fat, and a total of 525 calories. This recipe covers 20% of your daily requirements of vitamins and minerals. Head to the store and pick up flour, whipping cream, crabmeat, and a few other things to make it today. To use up the sherry you could follow this main course with the Dark Chocolate Fudge Merlot Cupcakes as a dessert. It can be enjoyed any time, but it is especially good for Autumn. From preparation to the plate, this recipe takes around 45 minutes. It is a good option if you're following a pescatarian diet.

Instructions

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

Ingredients you will need

Hollandaise Sauce Mix

All Purpose Flour

Equipment you will use

Bowl

Melt butter in a medium, heavy saucepan over medium heat. Slowly add hollandaise mixture, stirring constantly until thickened.

Ingredients you will need

Hollandaise Sauce

Butter

Equipment you will use

Sauce Pan

Add remaining half-and-half, Old Bay, dry mustard, celery seed, and whipping cream. Bring to a simmer and reduce heat to low.

Ingredients you will need

Whipping Cream

Celery Seed

Mustard Powder

Add crabmeat and sherry, stirring gently until warmed through.

Ingredients you will need

Crabmeat

Sherry

Serve immediately.

Equipment

Bowl

Sauce Pan

Ingredients

Servings:

59milliliters

butter 0teaspoons

celery seed 454grams

fresh crabmeat 1teaspoons

dry mustard 3Tbsps

all-purpose flour 946milliliters

half-and-half, divided 35grams

envelope hollandaise sauce mix 3Tbsps

Old Bay Seasoning TM 1Tbsp

cooking sherry 237milliliters

whipping cream

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are great choices for Shellfish. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. The Chateau Ste. Michelle Indian Wells Chardonnay Wine with a 5 out of 5 star rating seems like a good match. It costs about 18 dollars per bottle.