1 pound crabmeat 1/4 teaspoon celery salt 1 chicken bouillion cube 1 cup boiling water 1/4 cup onion 1 quart milk 1 tablespoon butter 3 tablespoons 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.