Cream Of Crab Soup

1 Small onion, finely chopped
1 Tablespoon Watkins Grapeseed Oil
1 Cup Watkins Chicken Soup Mix broth
1 Quart Half & Half, or whole milk
1 Tablespoon Watkins Parsley
1/2 Teaspoon Watkins Celery salt
1/2 Teaspoon mace
1 Dash Watkins Cayenne
Watkins Sea Salt and Watkins Black pepper, to taste
1 Pound crab meat, jumbo lump Maryland Blue Crab
1/4 Cup sherry
2 Tablespoons all-purpose flour, mixed with 1 Tablespoon water or warm milk

In a 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 15 minutes. 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.