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2 tablespoons butter
1 teaspoon onion -- finely chopped
1 tablespoon parsley -- finely chopped
1 1/2 cups crabmeat -- chopped
2 tablespoons flour
2 cups chicken broth
2 cups cream -- light
1 pinches cayenne pepper
In a saucepan, melt the butter. Add the onion and cook slowly until golden. Add the crabmeat and parsley and cook over low heat stirring constantly (about 4 minutes).
Add the flour, stir to blend and cook for 3 minutes more. Stir in the chicken broth and simmer gently for 20 minutes.
KEEP PAN PARTIALLY COVERED. Add the cream and cayenne pepper. Heat and add salt to taste.
Makes 5 cups.
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