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Eastern Shore Cream of Crab

• 3 cups milk
• ¼ pound butter
• 1 pound lump crab meat
• 3 tablespoons celery, chopped
• 1 tablespoon parsley
• 1 teaspoon salt
• 1/8 teaspoon pepper
• 2 teaspoons flour
• ¼ cup water
• ½ cup light cream

Scald milk, add butter, and heat until melted.

Add crab, celery, parsley, salt, and pepper. Simmer 15 minutes.

Blend flour and water and add to mixture. Cook until thick. Add cream and mix well. Simmer 20 minutes.

Serves 6.