Maryland Cream Of Crab Soup

• 1 lb. Maryland crab meat
• 1 c. boiling water
• 1 vegetable bouillon cube
• 1/4 c. chopped onion
• 1/4 c. margarine or butter
• 2 Tbsp. flour
• 1 tsp. salt
• 1/4 tsp. celery salt
• 1/8 tsp. pepper
• few drops of hot sauce
• 1 qt. milk
• parsley flakes for garnish

1. Remove cartilage from crab meat.
2. Dissolve bouillon cube in water.
3. In 4-quart saucepan, cook onion in margarine or butter until tender.
4. Blend in flour and seasonings.
5. Add milk and bouillon gradually and cook over medium heat, stirring constantly, until mixture thickens enough to coat spoon.
6. Add crab meat; heat, but do not boil.
7. Garnish with parsley flakes before serving. Makes 6 servings.
8. Soup improves upon standing as flavors get a chance to blend, so this a good "prepare ahead" dish.

crab meat, boiling water, vegetable bouillon cube, onion, margarine, flour, salt, celery salt, pepper, drops of hot sauce, milk, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=534683 (may not work)