Karyn's Cream of Crab Soup Recipe

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.