1 pound crabmeat
1/4 teaspoon celery salt
1 each chicken bouillon cube
1 cup boiling water
1 x dash pepper
1/4 cup chopped onion
1 quart milk
1 cup butter
1 x chopped parsley
3 tablespoon flour
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.
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