Cream Of Crab Soup

1 lb crabmeat
1/4 teaspoon celery salt
1 each chicken bouillion cube
1 cup boiling water
1 dash pepper
1/4 cup chopped onion
1 quart milk
1 cup butter
1 chopped parsley
3 tablespoon 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.

always the best, Murph

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