Soused Crab Soup
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Whipping cream||1 Cup (16 tbs)|
|Scotch whiskey||1⁄4 Cup (4 tbs)|
|All purpose flour||1 Tablespoon|
|Milk||1 Quart (4 Cups)|
|White pepper||1⁄8 Teaspoon|
|Finely chopped parsley||1 Tablespoon|
Flake crabmeat; remove cartilage.
Melt 1/4 cup butter or margarine 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.
In a large saucepan, melt 1 tablespoon butter; stir in flour.
Cook 1 to 2 minutes, stirring constantly.
Gradually stir in 1 cup milk.
Cook until slightly thickened, stirring constantly.
Stir in remaining milk, crab mixture, salt and white pepper.
Cook until very hot; do not boil.
Pour into a tureen or serve in individual bowls.
Garnish with parsley.