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CREAM OF CRAB SOUP

Category:    Soups, Appetizers, Fish
Yield: 6 servings
 
      1 lb Crabmeat                          1/4 ts Celery salt
      1 ea Chicken bouillion cube              1 c  Boiling water
      1 x  Dash pepper                       1/4 c  Chopped onion
      1 qt Milk                                1 c  Butter
      1 x  Chopped parsley                     3 tb 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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