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Cream Of Crab Soup

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Course Appetizer

Ingredients
  

  • 1 lb Crabmeat
  • 1/4 t Celery salt
  • 1 Chicken bouillion cube
  • 1 c Boiling Water
  • 1 qt Milk
  • 1 c Butter
  • Chopped parsley
  • 3 T Flour

Instructions
 

  • 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.