Cook onion in butter until tender; blend in
seasonings.
Add water, cream and bouillon gradually.
Add thickener of choice and
cook until thick, stirring constantly.
Add crabmeat; heat.
Garnish with parsley.
Yield: 6 servings
Per Serving: 486 Cal (85% from Fat, 13% from Protein, 2% from Carb); 16 g
Protein; 47 g Tot Fat; 2 g Carb; 0 g Fiber; 85 mg Calcium; 1 mg Iron; 1334 mg Sodium;
178 mg Cholesterol