Recipe - Maryland Cream Of Crab Soup

1 pound Crab meat
1 teaspoon Celery salt
1 Vegetable bouillon cube 1
1/8 teaspoon Pepper; cup boiling water
One fourth cup Chopped onion
One fourth cup Margarine or butter
1 qt Milk
2 tablespoon Flour
For garnish

Remove cartilage from crab meat. Dissolve bouillon cube in the boiling
water. In a 4quart saucepan, cook onion in margarine or butter until
tender. Blend in flour and seasonings. Add milk and bouillon gradually and
cook over medium heat, stirring constantly, until mixture thickens enough
to coat spoon. Add crab meat; heat, but do not boil. Garnish with parsley
before serving (Recipe from "An Eastern Shore Sampler" prepared by
Delamarva Poultry Industry, Inc.) From Call It Delmarvalous From
CookieLady's Files

Posted to MCRecipe Digest V1 #660 by Verlette Clancy gowest@softdisk.com
on Jul 07, 1997