Cream of crab soup

Yield: 6 servings

Measure Ingredient
1 pounds Crabmeat
¼ teaspoon Celery salt
1 each Chicken bouillion cube
1 cup Boiling water
1 x Dash pepper
¼ cup Chopped onion
1 quart Milk
1 cup Butter
1 x Chopped parsley
3 tablespoons Flour

Dissolve boullion cube in water. Cook onion in butter until tender, blend in flour and seasonings. Add milk and bouillion gradually; cook until thick, stirring constantly. Add crabmeat, heat. Garnish with parsley.

Similar recipes