A simple and tasty 'cream' of crab soup.
1/2 cup butter
1/4 cup all-purpose flour
4 cups milk
2 tablespoons finely chopped onions
2 teaspoons chicken base or bouillon granules
1/8 teaspoon ground black pepper
2 tablespoons chopped flat-leaf parsley
1 pound crabmeat
- Melt butter and whisk in flour. Cook for 3 minutes then stir in milk, chopped onion, chicken base, pepper, and chopped parsley. Reduce the heat and cook until thick.
- Stir in crabmeat; heat through.
Makes 4 servings.