The cake was covered in a smooth chocolate ganache and was crisp on the outside but softer in the middle. These French-inspired cookies feature a base of meringue and confectioners’ sugar and are flavored with peppermint and peppermint candy. Any flavoring can be used in place of peppermint, such as cinnamon, crème de menthe, raspberry, orange, etc. Add peppermint, if desired, to the garnish.
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Total Time: | 45 mins |
| Servings: | 6 |
Ingredients
- 3 tablespoons all-purpose flour
- 1 (1.25 ounce) envelope hollandaise sauce mix
- 4 cups half-and-half, divided
- ¼ cup butter
- 1 cup whipping cream
- 3 tablespoons seafood seasoning (such as Old Bay®)
- ½ teaspoon dry mustard
- ¼ teaspoon celery seed
- 1 pound fresh crabmeat
- 1 tablespoon cooking sherry
Instructions
- Blend flour and hollandaise sauce mix with 2 cups half-and-half in a medium bowl.
- Melt butter in a medium, heavy saucepan over medium heat. Slowly add hollandaise mixture, stirring constantly until thickened. Add remaining half-and-half, whipping cream, seafood seasoning, dry mustard, and celery seed. Bring to a simmer and reduce heat to low.
- Add crabmeat and sherry, stirring gently until warmed through. Serve immediately.
Nutrition Facts
| Calories | 543 kcal |
| Carbohydrate | 15 g |
| Cholesterol | 188 mg |
| Dietary Fiber | 1 g |
| Protein | 20 g |
| Saturated Fat | 28 g |
| Sodium | 1447 mg |
| Sugars | 0 g |
| Fat | 45 g |
| Unsaturated Fat | 0 g |
Reviews
I used the exact type of old bat s3asoning that is recommended ans I only added 2 tablespoons, then I decided to taste before adding more. Unfortunately 2 TB is too much. I would highly recommend using 1 TB then add 1/4 TB at a time until reached desired flavor. As is I would give the recipe 2-3 stars. If the seasoning issue is resolved probably 4-5 stars.
Made it as directed, came out great!!!
Delicious and easy! I use fresh jumbo lump and adjust sherry and old bay to my liking. A keeper for sure when I don’t feel like making my seafood bisque from scratch.
I substituted the celery seeds for actual celery for texture. Family loved the soup and wanted more!
I’ve made this plenty of times since I discovered this recipe and it is GREAT! I add more crab meat because we are greedy. Sorry I’m jus now leaving a review but thanks a bunch!
My family loves this recipe, I usually have to triple the recipe when we make it.
Thank you Karyn for sharing this recipe. You certainly out did yourself with it. I’ve been looking for a flavorful crab soup & made a great choice in choosing this one. Wouldn’t change a thing. This will be a keeper in my recipe box for sure!
I’m from Florida and live in Maryland and eat a lot of cream of crab soup. This recipe is on point. I added more crabmeat. Loved it!!!!! Thank you for sharing.
Great soup but had to modify it slightly. I added tablespoon of corn starch that helps it thicken quicker. Also 3 tablespoons of Old Bay is way to much. I suggest to add one tablespoon and sprinkle more on top of your bowl if you like more. 3 tablespoons makes it much too salty.
Being from Maryland I eat a lot of cream of crab soup, also make it every now and then. This is the best I have ever had. Thank You for sharing the recipe.
This recipe was absolutely delicious and needs no adjustments at all. It was so good, I shared some soup with my neighbors (friends). I’m definitely making this again.
I STRONGLY suggest making a roux with the flour and butter, making sure to cook out the raw flour taste. I followed the recipe as written but the raw flour taste ruined the soup. I’ve made this soup before..but I used only heavy cream, and didn’t add the flour. Today I was low on cream and felt the half and half wouldn’t make it thick enough, so I did add flour…very dissaponting..maybe the original poster could edit the recipe instructions.
This cream of crab is the absolute best in Maryland. Note. Karyn, you can make this for me anytime. if you are not from Maryland just try a tad less Old Bay.
It’s delicious and a keeper. I’m from Delaware, so while I like Old Bay, I felt 3 tbsp was way too much, so I cut it back to 1 1/2 tablespoons and it came out great. I’m looking forward to making this again
My 1st time ever making cream of crab soup. My boys loved it.
Delicious!!! This the only recipe I use now. My family loves it 🙂
I’ve made this several times in its original form and love it. Here lately I’ve been using this as a base and adding, onions, carrots, celery, and diced red potatoes to make a crab chowder for those days when you want a little more meat to your dinner. Just add whatever you like as you can’t go wrong with this as a base.
This is my go- to cream of crab recipe. I am Maryland born and raised. The amount of Old Bay is perfect. I do sauté celery and onion and add that in as well, but other than that, I stick to the rest recipe. Thank you for sharing it. I pick crabs and make it all the time.
Absolutely excellent!!! Great recipe, very easy. DELICIOUS!!!!!!! I made it again including onions and celery. A-MAAAA-ZING!!!
This is beyond a doubt the best tasting and easiest cream of crab soup! I even got my picky daughter to try it and she loves it as well.
The best cream of crab I’ve ever tasted. I have stopped ordering it out because the restaurants versions fall short compared to this recipe. I’m from Maryland and do know a good cream of crab.