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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: The Crab Place
1 pound backfin crab meat
1 vegetable or chicken bouillon cube
1 cup boiling water
¼ cup chopped onion
¼ cup butter
3 to 4 tablespoons flour
1 teaspoon salt
¼ teaspoon celery salt
⅛ teaspoon white pepper
1 quart half and half cream
shake Worcestershire sauce
parsley flakes
cooking sherry
Old Bay seasoning
1 teaspoon sugar
Dissolve bouillon cube in boiling water. Let cool a little, then stir in flour and set aside. In heavy saucepan, sauté onions in butter until tender. Add half and half cream and seasonings. Cook over low heat. Stir in flour bouillon mixture, stirring constantly. Add crab meat. Heat thoroughly but do not let boil.