Maryland Cream Of Crab Soup

• 1/2 to 1 lb. crabmeat
• 1 c. milk
• 1/4 c. butter
• 1 tsp. salt
• 1/8 tsp. pepper
• 1 qt. half and half
• 1 chicken bouillon cube
• 1/4 c. chopped onion
• 2 Tbsp. flour
• 1/4 tsp. celery salt
• 1 Tbsp. lemon juice
• few drops hot sauce or Tabasco sauce
• parsley flakes for garnish

1. Dissolve bouillon cube in milk.
2. In 4-quart saucepan cook onion in butter until tender.
3. Blend in flour and seasonings.
4. Add half and half and bouillon gradually and cook over medium heat, stirring constantly, until mixture thickens enough to coat spoon. Add crabmeat; heat but do not boil.
5. Garnish with parsley flakes before serving.
6. Soup improves upon standing.
7. Never let boil! Add Old Bay for seasoning.
8. Sometimes a little Cheddar cheese and sherry are good.

crabmeat, milk, butter, salt, pepper, chicken, onion, flour, celery salt, lemon juice, tabasco sauce, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1064297 (may not work)