| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

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

1. In a saucepan dissolve chicken base in boiling water.
2. In a skillet cook chopped onion in butter until tender; then blend in flour, celery salt, and pepper.
3. 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.