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.