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How To make Cream Of Crab Soup

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1 lb Crabmeat
1/4 t Celery salt
1 Chicken bouillion cube
1 c Boiling water
Dash pepper 1/4 c Chopped onion
1 qt Milk
1 c Butter
Chopped parsley 3 T 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.

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