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Articles / TULARC / Food / 20th Century Appetizer Recipes / |  |
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Cream Of Crab Soup |
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Articles / TULARC / Food / 20th Century Appetizer Recipes / | |
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Cream Of Crab Soup |
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This article is from the 20th Century Appetizer Recipes, with numerous contributions by known and also anonymous authors
1 lb Crabmeat
1/4 t Celery salt
1 Chicken bouillion cube
1 c Boiling water
Dash pepper 1/4 c Chopped onion
1 qt Milk
1 c Butter
Chopped parsley 3 T 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.
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