Dissolve bouillon in boiling water. Cook onion in butter until tender, blend in flour and seasonings.
Add dissolved bouillon and water. Add milk and cream; cook until thick stirring often. Add crab meat, heat through. Garnish with parsley.
Originally Submitted
9/27/2009
0 Out of 5 from
0 reviews
You can add this Cream of Crab Soup recipe to your own private DesktopCookbook.
