1 lb. crabmeat
1 vegetable bouillon cube
1 c. boiling water
1/4 c. chopped onion
1/4 c. chopped celery
1/4 c. butter
2 tbsp. flour
1 tsp. salt
1/8 tsp. pepper
Few drops hot sauce
1 qt. milk
Parsley flakes for garnish
Sherry (optional)

Remove cartilage from crabmeat; dissolve bouillon in water. In 4 quart saucepan, saute onion and celery in butter until tender. Blend in flour and seasonings. Add milk and bouillon, gradually. Cook over medium heat, stirring constantly until mixture thickens enough to coat spoon. Add crabmeat, heat but do not boil. See Note. Add a touch of sherry if desired. Add parsley flakes for garnish.

Serves 6.

Note: Soup improves upon standing, allowing flavors to blend. Prepare ahead, cool to room temperature. Reheat over very low heat, stirring often, until soup is hot.