Remove any remaining shell or cartilage from crab meat. Cook onion and celery in margarine until tender, but not brown. Blend in flour and seasonings. Add milk gradually, stirring constantly; cook until thickened. Add crab meat and heat. Just before serving, sprinkle with parsley.
Yield: 6 servings
Nutritional Information: Calories 260, Calories from fat 130, Total fat 14g, Saturated fat 8g, Cholesterol 90mg, Total carbohydrate 11g, Protein 18g.