Ingredients
1 pound fresh or frozen crabmeat, thawed6 tablespoons sherry or chicken broth1 small onion, grated1/4 cup butter, cubed1/4 cup all-purpose flour1/2 teaspoon salt2 cups 2% milk2 chicken bouillon cubes3 cups half-and-half cream2 tablespoons minced fresh parsley
Preparation
In a small bowl, combine crabmeat and sherry; set aside.
In a large saucepan, saute onion in butter until tender. Stir in flour and salt until blended; gradually add milk and bouillon. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cream and crab mixture; heat through. Sprinkle servings with parsley.
