Recipe - Drunken Crab Bisque

Three fourths pound Crab meat
One fourth cup Butter
1 cup Whipping cream
One fourth cup Scotch whiskey
1 qt Milk
One fourth teaspoon Salt
1/8 teaspoon White pepper
Finely chopped parsley

Flake crab meat, picking over to remove any cartilage. Set the crab meat
aside.

Melt One fourth cup butter in a large saucepan. Stir in flaked crab meat, cream
and whiskey. Over medium heat, stir until heated but do not boil.

Stir in milk and season with salt and pepper. Cook until very hot, but do
not boil. Pour into a tureen or serve in individual bowls. Garnish with
chopped parsley.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini