Ingredients: 1 pound fresh lump crabmeat, cleaned 3 tablespoons all-purpose flour 1 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 heavy cream 1 tablespoon cooking sherry Directions: 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,
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Chesapeake Bay Cream of Crab Soup