1 lb crabmeat 1/4 t celery salt 1 chicken bouillion cube 1 c boiling water 1/4 c onion 1 qt milk 1 c butter 3 t 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.