Crab Soup

Melt the butter in a medium saucepan over medium-low heat. Add the flour and whisk for about 1 minute, until well blended.

Whisking constantly, gradually add the half & half. Add the mustard, Old Bay seasoning, salt, and pepper. Bring to a boil, whisking frequently (be sure to scrape the edges of the pot, where the flour mixture tends to settle).

As soon as the soup starts to boil, reduce the heat to a simmer and cook, uncovered, until thickened, about 30 seconds. Stir in the sherry and crabmeat. Taste and adjust seasoning if necessary.

If the soup is too thick, add water, little by little, to thin it out (it will thicken the longer it sits on the stove, even off of the heat).

Ladle into bowls and sprinkle with chives. Serve with lemon wedges, if desired.