Drain and flake crabmeat; set aside. Combine margarine and flour; cook over low heat, blending until smooth. Combine chicken broth and milk; gradually add to flour mixture. Cook, stirring constantly, until smooth and thickened. Stir in onion, Accent, pimiento, cheese and crabmeat; heat until cheese melts.
Transfer to a chafing dish set on low heat. Serve with chips.
Yield: about 8 cups.
Cajun Country -- New Iberia, Louisiana