Cream of Crab Soup
Rich and smooth cream of crab soup.
1 teaspoon chicken base or bouillon granules
1 cup water, boiling
1/4 cup chopped onion
4 tablespoons butter
3 tablespoons all-purpose flour
1/4 teaspoon celery salt
1/8 teaspoon ground black pepper
4 cups milk
1 pound crabmeat
- In a saucepan dissolve chicken base in boiling water.
- In a skillet cook chopped onion in butter until tender; then blend in flour, celery salt, and pepper.
- Stir in the bouillon mixture and cooking until thick. Lower heat and add in milk while stirring constantly. Add crab and heat through.
Makes 4 servings.