1 pound Crabmeat

1/4 teaspoon Celery salt

1 Chicken bouillion cube

1 cup Boiling water

Dash pepper 1/4 cup Chopped onion

1 quart Milk

1 Tablespoon Butter

Chopped parsley 3 tablespoons Flour

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