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    Cream of Crab Soup


    Source of Recipe


    Jodi
    Cream of Crab Soup

    1 pound crab meat
    1/4 cup chopped onion
    1/4 tsp celery salt
    1 chicken bouillon cube
    1 cup boiling water
    1 Dash pepper
    4 cups milk
    1 cup butter
    chopped parsley
    1 Tablespoon 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.
    serves 6

 

 

 

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