1 lb. crab meat
1 chicken bouillon cube
1 c. water, boiled
1/4 c. chopped onion
1/4 c. butter
2 tbsp. flour
1 tsp. salt
1/4 tsp. celery salt
1/4 tsp. pepper
Hot sauce
1 qt. milk
1/2 c. sherry
Parsley

Remove cartilage from crab meat. Dissolve bouillon cube in water. In 4 quart saucepan cook onion in butter. Blend in flour and all seasonings. Add milk and bouillon gradually and cook over medium heat, until thickened. Add crab meat and sherry.

Heat but do not boil. Garnish with fresh parsley. Soup improves on standing. Best if made the day before you wish to serve it. Serves 6.