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LOCATION: Recipes >> Soups >> Cream Crab 03

Print this Recipe    Cream Crab 03

Crab Soup

2 tablespoons finely chopped onion
3 tablespoons butter
1/2 teaspoon salt
freshly ground black pepper
1 pound backfin crab meat
3 cups milk
1/2 cup heavy cream
2 tablespoons Scotch whisky
chopped fresh parsley

Cook the onion in the butter until transparent. Stir in the salt
and pepper and cook over low heat for 10 minutes, stirring
occasionally. Add the crab meat and milk and cook in a double boiler
over boiling water for 15 minutes. Add the heavy cream, and when
the mixture is piping hot, stir in the Scotch whiskey. Serve
immediately garnished with chopped parsley. Serves 8.

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