Cream of Crab soup 1/4 c butter 1 med onion, coarsely chopped (1 cup) 1/3 c flour 4 c milk or half-and-half 1 T OLD BAY 1/2 t Parsley 1 lb lump crab 3 T sherry (optional) Melt butter in 3-qt saucepan on medium heat. Add onion; cook 5 min or until soft. Add flour, Old Bay and parsley; whisk until well blended. Whisking constantly, gradually add milk. Bring just to boil.Stir in crabmeat. Reduce heat to low; simmer 20 min, stirring occasionally. Stir in sherry. Heat 1 to 2 min.