1 lb. crab meat
1/4 c onion, chopped
1/3 c butter
2 T flour
1 t salt
1/4 t celery salt
dash pepper
3 dashes hot sauce
4 c milk (or 2 c milk & 3 c half and half)
1 c chicken stock
chopped parsley

Sauté onion in butter until tender but not browned. Blend in flour and seasonings.Add milk and chicken stock and continue cooking until thickened, stirring frequently. Fold in crabmeat gently and continue to cook for a few minutes until crab is heated through. Garnish bowls of soup with chopped parsley.