Garnish with chopped parsley

1 Small onion, finely chopped

1 Tablespoon butter

1 Cup chicken broth

1 Quart Half & Half, or dairy

1 Tablespoon chopped parsley

1/2 Teaspoon celery salt

1/2 Teaspoon mace

1 Dash cayenne

salt and fresh ground black pepper, to taste

1 Pound crab meat, jumbo lump Maryland Blue Crab

1/4 Cup sherry

2 Tablespoons all-purpose flour,

blended with 1 Tablespoon water or warm milk

In a very large saucepan, cook onion in butter until transparent.

Add chicken broth and slowly pour in milk. Add all seasonings

except sherry. Add the crab meat (cleaned of all shells) and

simmer for A quarter-hour.

Make a paste of about 2 tablespoon flour and a little water or

warm milk mixture. Stir paste into soup to thicken slightly.

Remove from heat, stir in sherry and serve.

Garnish with chopped parsley.