1 lb. Maryland crabmeat
1 chicken or beef bouillon cube
1 c. boiling water
1/4 c. chopped onion
2 tbsp. flour
Parsley flakes for garnish
Old Bay seasoning to taste
1 tsp. salt
1/4 tsp. celery salt
1/8 tsp. pepper
1/4 c. butter
1 qt. milk
1/4 c. sherry (optional)

Remove cartilage from crabmeat. Dissolve bouillon cube in water. In 4 quart saucepan, cook onion in 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. Stir in crabmeat and heat but do not boil. Garnish with parsley flakes before serving. Makes 6 servings.