Cream of Crab Soup
Ingredients
  • 1 pound Crabmeat
  • 1/4 teaspoon Celery salt
  • 1 Chicken bouillon cube
  • 1 cup Boiling water
  • Dash pepper
  • 1/4 cup Chopped onion
  • 1 quart Milk
  • 1 cup Butter
  • Chopped parsley
  • 3 tablespoons Flour
Dissolve bouillon cube in water. Cook onion in butter until tender, blend in flour and seasonings. Add milk and bouillon gradually; cook until thick, stirring constantly. Add crabmeat, heat. Garnish with parsley