Maryland Crab Soup
|Heavy cream||1⁄2 Cup (8 tbs)|
|Canned crabmeat||12 Ounce, picked over to remove bits of shell and cartilage (2 Cups / 2 Cans, 6 Ounce Each)|
|Finely chopped onion||2 Tablespoon|
|Scotch whisky||2 Tablespoon|
|Milk||3 Cup (48 tbs)|
|Chopped parsley||1 Tablespoon|
|Freshly ground black pepper||1|
1. Cook the onion in the butter until the onion is transparent. Stir in the crabmeat, salt and pepper and cook over low heat ten minutes, stirring occasionally.
2. Add the milk and cook over boiling water fifteen minutes. Add the cream and, when the mixture is piping hot, stir in the whisky.