Whiskey Flavored Crab Soup Recipe

Heat the crabmeat in the milk and butter. Make the cream sauce by cooking the butter and flour together slowly for 2 minutes, and then whisking in the milk, and salt and pepper to taste. Bring to a boil and whisk until smooth. Add the heavy cream, and when simmering immediately add the crabmeat. When it is just at the boiling point stir in the whiskey. Serve in heated cups with a sprinkling of parsley.