Maryland Cream of Crab Soup
Makes 8 to 10 servings ½ cup cooked celery, diced 2 tablespoons butter 1 tablespoon flour 2 quarts milk ½ onion, minced 2 tablespoons chopped parsley 1½ teaspoon salt 1/8 teaspoon pepper 1 lb. crabmeat Whipped cream	Boil 2 or 3 stalks of celery in water until limp. Chop and measure one-half cup. In the top of a double broiler, melt the butter. Add flour and blend, stirring constantly until smooth. Add milk gradually, still stirring. Add onion, parsley, celery, salt and pepper. Cook slowly until soup thickens a little; add the crabmeat . Serve in individual dishes with a spoonful of whipped cream on top
Frank's Seafood • 7901 Oceano Avenue • Jessup, Maryland 20794 • (800) 287-5960

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