Rich and smooth cream of crab soup.

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.