Allow butter to melt and lightly brown.
Blend in flour, and brown lightly. I used a whisk.
Add the warm water, and allow mixture to thicken.
Add the crab meat, celery, parsley, and seasoning.
Simmer for about 20 minutes. You just want the celery to become tender, and the flavors to come together.
During the last 10 minutes of simmering, begin heating your milk. You want it very hot, not boiling.
To plate, measure roughly 1 cup crab soup to 1/3 cup hot milk.