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Scotch whiskey is the secret ingredient in this delicious crab soup.

Soused Crab Soup

3/4 pound crabmeat

1/4 cup butter

1 cup heavy cream

1/4 Scotch whiskey

1 tablespoon butter

1 tablespoon all-purpose flour

4 cups milk

Salt and freshly ground pepper to taste

2 tablespoon chopped parsley (optional)

1. Flake crabmeat; remove cartilage. Set aside.
2. Melt 1/4 cup butter in a medium saucepan. Stir in flaked crabmeat, cream and whiskey. Over medium heat, stir until heated through; do not boil. Remove from heat; set aside.
3. In a large saucepan, melt 1 tablespoon butter; stir in flour. Cook 1 to 2 minutes, stirring constantly. Stir in remaining milk and the crab mixture; season with salt and pepper. Cook until very hot, but do not boil.
4. Serve, garnished with chopped parsley.

Serves 4.

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