Cream of Crab Soup

• 1 pound Crabmeat
• 1/4 teaspoon Celery salt
• 1 Chicken bouillon cube
• 1 cup Boiling water
• Dash pepper
• 1/4 cup Chopped onion
• 1 quart Milk
• 1 cup Butter
• Chopped parsley
• 3 tablespoons Flour

Dissolve bouillon cube in water. Cook onion in butter until tender, blend in flour and seasonings. Add milk and bouillon gradually; cook until thick, stirring constantly. Add crabmeat, heat. Garnish with parsley.