|
|
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)
- Flake crabmeat; remove cartilage. Set
aside.
- 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.
- 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.
- Serve, garnished with chopped parsley.
Serves 4.
loading
|
|
|
