2 tb Butter

      1 ts Onion, finely chopped

      1 tb Parsley, finely chopped

  1 1/2 c  Crabmeat, chopped

      2 tb Flour

      2 c  Chicken broth

      2 c  Cream, light

           Pinch cayenne pepper
           Salt
  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 & add salt to
  taste.  Makes 5 cups. This recipe comes from one of the most frequented
  Seafood Restaurants in the Portland, ME / Portsmouth, NH Area. ....
      "Newick's"