Recipe Detail Cream Of Crab Soup

Cream Of Crab Soup

1 lb Crabmeat 1/4 t Celery salt 1 Chicken bouillion cube 1 c Boiling water Dash pepper 1/4 c Chopped onion
1 qt Milk 1 c Butter Chopped parsley
3 T 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.


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