Maryland Crab Soup With a Touch of Scotch!

1. 1

   Pick over the crabmeat to remove bits of shell and cartilage.

2. 2

   Cook the onion in the butter until the onion is transparent.

3. 3

   Stir in the crabmeat, salt and pepper and cook over low heat, ten minutes, stirring occasionally.

4. 4

   Add the milk and cook over boiling water for 15 minutes.

5. 5

   Add the cream and, when the mixture is piping hot, stir in the whisky.

6. 6

   Serve immediately sprinkled with chopped parsley.

* Per serving · 4 servings · Values may vary.

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