5 tbsp. butter
4 tbsp. flour
1 tsp. salt
1/8 tsp. pepper
1 1/2 c. evaporated milk
1 can chicken broth
1 (6 1/2 oz.) can crabmeat, flaked
1 med. onion, sliced
1 sprig parsley
1/2 c. thin cream

Melt butter in large saucepan. Stir in flour, salt and pepper. Add milk and chicken broth gradually while stirring over low heat until mixture thickens. Add crabmeat, onion and parsley. Cover and simmer 10 minutes. Remove from heat and strain forcing crabmeat through sieve. Add cream and reheat.