• Servings: makes 6 servings
• 1 pound crab meat, picked over
• 1 cube vegetable bouillon
• 1 cup boiling water
• 1/4 cup onion, chopped
• 1/4 cup butter
• 2 Tablespoons flour
• 1 teaspoon salt
• 1/4 teaspoon celery salt
• 1/8 teaspoon pepper
• few drops hot sauce
• 1 quart milk
• parsley for garnish

1. Remove cartilage from crab meat.
2. Dissolve bouillon cube in water.
3. In 4-quart saucepan cook onion in 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 a spoon.
6. Add crab meat, heat, but do not boil.
7. Garnish with parsley flakes before serving.

This soup tastes even better the next day,after the flavors have a chance to blend. This is a good prepare ahead dish. Next day just reheat over low heat, stirring often, until soup is hot but not to the boiling point