Cream of Crab Soup - serves 6

1 lb Crabmeat
1/4 cup chopped onion
1/4 tsp celery salt
1 ea chicken bouillion cube
1 cup boiling water
1 Dash pepper
4 cup milk
1 cup butter
chopped parsley
1 tbsp 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.