Cream Of Crab Soup

Course : Seafoods
Serves: 6
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1 pound crabmeat
1/4 cup chopped onion
1/4 teaspoon celery salt
1 quart milk
1 piece chicken bouillon cube
1 cup butter
1 cup boiling water
1 bunch chopped parsley
1 dash pepper
3 tablespoons flour

Preparation / Directions:

Dissolve bullion 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.

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