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Crab Soup

  Sauté the onion in the butter in a large, heavy soup kettle. Add the water, potatoes, celery, parsley, salt, pepper, and seafood seasoning. Cook, uncovered, for 12 minutes until tender. Most of the liquid will have evaporated. Sprinkle the flour over the potatoes and stir. Add the crab meat, evaporated milk, and milk and simmer on very low heat for 30 minutes more until the potatoes fall apart and thicken the soup.
Note: Be sure the check crab meat carefully for shell pieces before adding it to the soup.

Makes 6 servings
1/2 cup chopped onion
3 T. butter
2 cups water
2 med. potatoes, cut in julienne strips
1 cup finely chopped celery
1 T. chopped parsley
2 t. salt
fresh ground pepper to taste
1/4 t. seafood seasoning, preferable Old Bay brand
2 T. flour
2 c. diced crab meat
1/2 c. evaporated milk
4 c. milk

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