Description

This article is from the 20th Century Appetizer Recipes, with numerous contributions by known and also anonymous authors

Cream Of Crab Soup

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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