2 tbsp. onion, minced
1/4 c. butter
1/4 c. flour
1/2 tsp. dry mustard
1 qt. milk, heated
2 c. half & half cream, heated
1 c. fresh crab meat
Salt & white pepper
Fresh parsley, chopped

Carefully pick over the crab meat, removing bits of shell and cartilage. Saute onion in butter until onion is soft. Add flour and mustard and cook, stirring for 2 minutes. Slowly stir in heated milk and half and half cream and allow to thicken. Add crab meat. Season to taste with salt and white pepper. Garnish with chopped parsley. Serves 4 to 6.