Karyns Cream of Crab Soup

This cream of crab soup is so rich and delicious! I make this a lot, especially in the winter with some nice, hot rolls! Use more Old Bay to suit your taste. I also recommend using lump crabmeat. Enjoy!!

Step: 1

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

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,

Step: 3

, 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.

Per Serving: 543 calories; protein 20.4g; carbohydrates 15.3g; fat 45.2g; cholesterol 187.5mg; sodium 1447mg.

The name of “stew” can process to both a dish and a make dishes method. Stewing makes not fast cooking chunks of meat, vegetables or beans in a tastefull water based . It’s same as to braising, instead it makes have a few notable differences. The raw animal vested is chopped into few of pieces instead of being processing menu whole , and the liquid completely covers the essential in a stew as different to a braise’s halfway full . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a reputation for being a rib-sticking meal that warms you up on a cold , winter day. It’s true ; a bowl of old menu of beef stew can make warming featured food , but stew’s comfort factor goes way beyond preserving you from the cold . It’s all about those soft and chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The way they come together make the greatest comfort food, no matter the weather.