|1||each||chicken bouillon cube||*|
|1||dash||black pepper||to taste*|
|1||x||parsley leaves||chopped, to taste*|
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.
First published: 1996-01-27 last updated: 2012-09-22
Search for top chefs by name
Chat and participate with others in our online recipe and cooking related discussion groups.
Looking for a long lost recipe?
Post a recipe request and our community will help hunt it down for you.
Recipe Tips, Advice and How To Guides along with informative commentary about food and recipe preparation.
Helpful articles about how to cook, cooking, food and recipes....55 articles Laurie's Word on Herbs
Laurie resides in Nova Scotia, Canada. With Italian roots, her love for cooking ...51 articles Mark R. Vogel
Mark R. Vogel received his doctorate in clinical psychology from Yeshiva Universi...117 articles