Pinch cayenne pepper Salt In a saucepan, melt the butter. Add the onion and cook slowly until golden. Add the crabmeat and parsley and cook over low heat stirring constantly (about 4 minutes). Add the flour, stir to blend and cook for 3 minutes more. Stir in the chicken broth and simmer gently for 20 minutes. KEEP PAN PARTIALLY COVERED. Add the cream and cayenne pepper. Heat & add salt to taste. Makes 5 cups. This recipe comes from one of the most frequented Seafood Restaurants in the Portland, ME / Portsmouth, NH Area. .... "Newick's"