Ingredients

3 Tablespoons All-Purpose Flour

1 (1.25 ounce) envelope hollandaise sauce mix

4 cups half-and-half, divided

1/4 cup butter

3 tablespoons Old Bay Seasoning TM

1/2 teaspoon dry mustard

1/4 teaspoon celery seed

1 cup whipping cream

1 tablespoon cooking sherry

1 pound fresh crabmeat

Preparation

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

  2. 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.