Cream of Crab Soup

         Yield: 6 Servings
Categories: Soups, Appetizers, Fish

1 lb Crabmeat 1 Chicken boullion cube 1 c Boiling water 1/4 c Chopped onion 1 c Butter 3 tb Flour 1/4 ts Celery salt 1 ts Salt Dash pepper 1 qt Milk Chopped parsley Dissolve boullion cube in water. Cook onion in butter until tender, blend in flour and seasonings. Add milk and boullion gradually; cook until thick, stirring constantly. Add crabmeat, heat. Gaarnish with parsley. From a book of recipes compiled by members and friends of the LONDONTOWN PUBLIK HOUSE ASSEMBLY, EDGEWATER, MD 21037. Funds from sale of book used in restoration and maintenance of the 17th century inn (hint, hint).