Ingredients
- 1 chicken bouillion cube
- 950 ml milk
- 260 gr crabmeat
- 240 ml boiling water
- 230 gr butter
- 30 gr onion (chopped)
- 8 gr flour
- 1 gr celery salt
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.
