1/2 gallon milk
1 tbsp. onion flakes
1 tbsp. salt
1/4 tsp. white pepper
1/4 tsp. dry mustard
4 drops hot sauce
1/2 stick butter
1/2 tbsp. parsley flakes
1 lb. crabmeat (back fin is preferable)
1/2 c. flour
3/4 c. milk

In the top half of a large double boiler, mix the first 8 ingredients. (You may use a large pot if you don't have a double boiler.) Place over heat and cook until butter melts and mixture is hot. DO NOT BOIL!

To thicken, combine flour and remaining milk in small bowl. Stir until smooth. Add slowly to hot soup mixture, stirring constantly until mixed and thickened. Remove from heat and fold in crab. Serve. Yield: 3/4 gallon.