Cream of Crab Soup

Ingredients

• 1 lb jumbo lump crabmeat 
• 4 tbsp butter
• 2 tbsp flour
• 2 cups whole milk
• 3 tbsp Kelchner's Creamy Horseradish Sauce
• 1 cup half-and-half
• 1 lemon squeezed (about 1/3 cup juice)
• 1 tsp celery salt
• 4 tbsp dry sherry
• Seafood seasoning of choice, for garnish
• Chopped parsley, for garnish

Directions

1. In a medium pot, melt butter and stir in flour until dissolved.

2. Add milk and celery salt and bring to a gentle boil.  

3. Reduce heat and add half-and-half, Creamy Horseradish Sauce, lemon juice, sherry and crabmeat.

4. Cook over medium heat for about 15 minutes.

5. Garnish with a dash of seafood seasoning and a sprinkle of parsley.