Cream of Crab Soup

1 1/2-2 lbs. crab meat
1/2 cup (1 stick) butter
1/2 cup flour
1/2 tsp. salt
1/4 tsp. pepper
1 quart half and half
1 1/2 cup. chicken broth or 2 bouillon cubes dissolved in 1 1/2 cups of
water.
1 Tbsp parsley
1 Tbsp Old Bay
1 cup milk

Slowly Melt butter and blend in flour, salt and pepper. Add milk and stir
until smooth. Slowly stir in chicken broth or bouillon cubes. Simmer for 2
minutes. Add half and half slowly. Slowly cook and stir until thickened.
Add parsley and crab meat. Heat thoroughly and serve.


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