1 sm. onion, finely chopped
3 tbsp. butter
1 can chicken stock (Campbell's)
1 qt. rich milk (Half & Half), can add 1/2 qt. of regular milk to stretch
1 tbsp. finely chopped parsley
1/2 tsp. celery salt
1/2 tsp. mace
Dash of hot sauce to taste
Garlic salt to taste
White pepper to taste
1 lb. crab meat
Flour, enough to thicken
Sherry (optional)

Cook onion in butter until transparent; add chicken stock and slowly pour in milk. Add all seasonings, except sherry. Stir in crab meat and simmer 15 minutes.

Make a thin paste with flour and a little water; stir into soup to thicken slightly. Pour sherry in before serving. Place do not let this soup boil.