260 gr crabmeat 1 gr celery salt 1 chicken bouillion cube 240 ml boiling water 30 gr onion 950 ml milk 230 gr butter 8 gr 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.