This cream of crab soup is so rich and delicious make this a lot especially in the winter with some nice hot rolls use more old bay to suit your taste also recommended using lump crab meat.
Dissolve bouillon cube in water. Cook onion in butter until tender; blend in seasonings. Add water, cream and bouillon gradually; Add thickener of choice and cook until thick, stirring constantly. Add crabmeat; heat. Garnish with parsley.