2 pt. half and half
2 c. milk
8 tbsp. flour, mixed with water until creamy
1 1/2 stick butter
3 cubes chicken bouillon
2 tsp. Old Bay seasoning
1 tsp. salt
1/4 c. parsley flakes
1 tsp. onion salt
1 lb. lump crab meat

Combine half and half, milk, flour and butter in a large saucepan. Bring to a slow boil. Add seasonings. Add crab meat, carefully as not to break up the lumps of meat. Stir slowly and constantly for about 5 minutes. Pour into soup bowls and sprinkle with a little parsley.