---------- Recipe via Meal-Master (tm) v8.05
       Title: Maryland Cream of Crab Soup
  Categories: Soups/stews, Fish seafoo
       Yield: 1 Servings
       1 lb Crab meat
       1 ts Celery salt
       1    Vegetable bouillon cube 1
     1/8 ts Pepper; cup boiling water
     1/4 c  Chopped onion
     1/4 c  Margarine or butter
       1 qt Milk
       2 tb Flour
            For garnish
   Remove cartilage from crab meat.  Dissolve bouillon cube in the boiling
   water. In a 4-quart saucepan, cook onion in margarine or butter until
   tender.  Blend in flour and seasonings. Add milk and bouillon gradually and
   cook over medium heat, stirring constantly, until mixture thickens enough
   to coat spoon.  Add crab meat; heat, but do not boil. Garnish with parsley
   before serving (Recipe from “An Eastern Shore Sampler” prepared by
   Delamarva Poultry Industry, Inc.) From Call It Delmarvalous From
   Cookie-Lady’s Files