This was a great soup, although I will add half the crab next time. The taste of the sauce before I added the crab was UNBELIEVABLE! Unfortunately, it was completely overpowered by the crab once I added it. Oh, and the old bay amount was perhaps a little much, just add to taste! A fabulous recipe Karyn!!! Don't mean to take anything from it, we just all have our own taste buds, right?

Everyone loved this. Fast & great tasting.

This is one of the best cream of crab recipes I have ever tasted! I have had excellent comments from others, when I have made it, giving credit to Karyn of course. Thanks for passing this on.

This recipe is awesome!! A little tweaking though. Definitely add celery and onions in the beginning. Saute then add to soup. Make a roux of the flour and hollandaise. i think it makes a difference. Add a couple dashes of worcheshire sauce(sp). As far as the sherry, I just added some good red wine. My husband and I love this recipe and I am a Maryland girl through and through. Great recipe Karyn!

This was an Awesome crab soup. My husband and I frequent a local restuarant for their She-crab soup; so it's been my mission to make something close to it as possible. And let me just say, Karyn's cream of crab soup is almost exact, except for just one thing it doesn't have as much old bay seasoning as Karyn's Crab Soup. None the less this was still out of this world. And, the only reason I gave it 4 stars was because I felt there was to much Old Bay. Next, time I'll just add 1 1/2 - 2 tablespoons of Old Bay. Thanks Karyn for this AWESOME RECIPE.

YUMMY! I am a Baltimore girl myself and very serious about my seafood. I used only lump crabmeat and followed the recipe. The amount of Old Bay was perfect for me -but then again, I was born eating it.

Great recipe! I love how easy it is. I had been planning to make it for dinner last night but was running late at work, so my husband made it for us instead while I drove home. Even he thought it was easy. We did cut back the Old Bay to 1 TBSP based on the suggestions of other reviewers; however, I think more than that is needed. We each sprinkled a little extra into our bowl. We also added a dash of cayenne which we love! We used one 7.5 oz can of crab instead of fresh crab since we live in Mississippi and we are on a budget. I had leftovers for lunch the next day and it was even better!

Cream of Crab soup is my absolute favorite and finally...I no longer have to go to a restaurant to order a bowl, I can now make a nice big pot all for me! This recipe was very yummy. I did modify the seasonings to my liking but not too much. The first time I made this soup it was a little thinner than I preferred so the 2nd time I added another tblspn of flour, an additional pkg of hollandaise and blended with a hand mixer in the pot until very thick and creamy then continued to add the remaining half & half and whipping cream which resulted in a thicker consistency. I also added a tblspn of tarragon and 2 tsp dry mustard. This was a big hit with my fiance and he's not much of a soup guy so I'll definitely be making this again and again and again! Thanks for the post Karyn...

I found that this came out a little bit too thick and I thinned it down with some milk. The flavor is great with the cream, though. I used lump crab meat and it all sank to the bottom, so next time, I will chop the bits of crab even smaller so that they don't sink to the bottom as much

This soup is FABULOUS. I used much less (only about a tablespoon) of Old Bay, and I think I will reduce it even more next time. I got absolute rave reviews of this from my family and friends. It's as good or better than any restaurant version I've ever had.

A local restaurant makes Crab Bisque every Friday and I absolutely love it and have tried several times to recreate. I have a version that comes close and will tide me over until I'm able to get back to the restauran. However, this version was absolutely AMAZING. I read the reviews and cut the Old Bay down to one Tblsp. I also added carrots, celery and potatoes because my husband likes "chunks". I live in the midwest and fresh seafood is difficult to come by so I used imitation (gasp). It was still fantastic. This is my new favorite dish for certain.

Great soup. I will definitely make it again.

too thick, creamy, and caloric for me. tasted good but not worth the calories.

Wow!! This is AWESOME! Quick! Easy! Delicious!! The first time I made it by the recipe. The next time I added small diced carrot, onion, celery and potato as well as shrimp and bay scallops. And leftovers are even better after the flavors have blended.

Great idea - great soup. I tripled this recipe and supplemented about 1/3 of the lump crab with shrimp meat. I also added sauteed onions and celery, a little more sherry, and chopped parsley. There are a lot of great additions you could do with this soup - the base is awesome. The half & half can easily be replaced with milk for a few less fat cals - it's still rich and creamy. The ONLY reason I'm not giving this recipe 5 stars is because of the out-of-control Old Bay called for. I used half and had more than enough. Great recipe anyway, thanks Karyn!

My husband is from Baltimore, MD and this was thumbs up for us! Thanks!

This is the easiest and the best cream of crab soup. My husband is raving about it. Going to use this at our crab feast I know it will be a hit! I actually used a little more old bay than was suggested and I loved it>

i know why this recipe is rated five stars...i scaled it for two and thoroughly enjoyed it...i will be making it again...thanks for the recipe and i should mention i used imitation crab coz that is what i had on hand...i think it would work for shrimp too...i really liked it...