1 pound Crabmeat
1/4 teaspoon Celery Salt
1 Chicken Bouillon Cube
1 cup boiling Water
1 dash Pepper
1/4 cup Chopped Onion
1 quart Milk
1 cup Butter
chopped Parsley
3 tablespoons Flour
Preparation:
Dissolve bouillon cube in water. Cook onion in butter until tender, blend in flour and seasonings. Add milk and bouillon gradually; cook until thick, stirring constantly. Add crabmeat, heat. Garnish with parsley.
