Recipe: Maryland Cream of Crab Soup

Maryland Cream of Crab Soup
1 pound Maryland Crabmeat
1 vegetable bouillon cube
1 cup boiling water
1/4 c. chopped onion
1/4 c. margarine or butter
2 tablespoons of flour
1 teaspoon salt
1/4 tsp celery salt
1/8 tsp pepper
Few drops hot sauce
1 quart milk
Parsley flakes for garnish
Remove cartilage from crabmeat
Dissolve bouillon cube in water.
In 4-quart saucepan, cook onion in margarine or butter.
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 crabmeat;heat, but do not boil.
Garnish with parsley flakes
Serves 6
Note; Soup improves upon standing as flavors get a chance
to blend, so this is a good prepare ahead dish.
Let mixture come to room temperature and then
refrigerate until ready to use.
Reheat over very low heat, stirring often, until
soup is hot, but not to the boiling point.