We love how simple and delicious the Cream Of Crab Soup recipe is!
1 lb crabmeat
1/4 teaspoon celery salt
1 each chicken bouillion cube
1 cup boiling water
1 dash pepper
1/4 cup chopped onion
1 quart milk
1 cup butter
1 chopped parsley
3 tablespoon 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, and heat. Garnish with parsley.
always the best, Murph
Tags: Chef K.T. Murphy, chef keith murphy, chef murph, Chef Murph TV, Chef Murphy, Chinese, Crab, Crab Soup, Cream Of Crab, Cream Of Crab Soup, food, Foodist Networks, Global Fusion Americana, Recipes, Soup, Soup.