260 gr crabmeat 1 gr celery salt 1 chicken bouillion cube 240 ml boiling water 30 gr onion 950 ml milk 14 gr butter 24 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.