Cream of Crab Soup Recipes

1 lb Crabmeat
1/4 tsp celery salt
1 chicken bouillion cube
1 cup boiling water
Dash of pepper
1/4 cup chopped onion
1 qt milk
1 cup butter
3 Tbs flour
Chopped parsley to taste

1. Dissolve boullion cube in water.

2. Cook onion in butter until tender.

3. Blend in flour and seasonings.

4. Add milk and bouillion gradually; cook until thick,
stirring constantly.

5. Add crabmeat; heat.

6. Garnish with parsley.

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