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This recipe for Cream of Crab Soup, by Laurie Wagerman, is from Our Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Laurie Wagerman Added: Thursday, December 15, 2005
1 lb crab meat 1 veg Bouillon cube 1 c boiling water ¼ c chopped onion ¼ c butter 2 TBSP flour 1 tsp salt ¼ tsp celery salt 1/8 tsp pepper few drops hot sauce 1 qt milk parsley flakes
Deshell crab meat. Dissolve bouillon cube in water in a 4 qt pan. Cook onion in butter. Blend in flour and seasonings. Add milk and bouillon gradually and cook over med heat. Stir constantly until mixture thickens enough to coat spoon. Add meat; heat but do not boil. Garnish with parsley flakes.
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