Title: Cream of Crab Soup - Correction
Categories: Soup Appetizer Crab
Yield: 6 Servings

1	lb	Crabmeat
1/4	ts	Celery salt
1		Chicken bouillion cube
1	c	Boiling water
1	ds	Pepper
1/4	c	Chopped onion
1	qt	Milk
1	tb	Butter
		Chopped parsley
3	tb	Flour

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.

Posted to MM-Recipes Digest V4 #1 by crmcbride@juno.com (Caroline R McBride) on Jul 14, 1997

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