Drunken Crab Bisque
Yield
5 servingsPrep
15 minCook
15 minReady
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | pound |
crab meat
|
|
| ¼ | cup |
butter
|
|
| 1 | cup |
heavy whipping cream
|
|
| ¼ | cup |
scotch whiskey
|
* |
| 1 | quart |
milk
|
|
| ¼ | teaspoon |
salt
|
|
| ⅛ | teaspoon |
white pepper
|
|
| 1 | x |
parsley leaves
finely chopped |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 340.2 | g |
crab meat
|
|
| 59 | ml |
butter
|
|
| 237 | ml |
heavy whipping cream
|
|
| 59 | ml |
scotch whiskey
|
* |
| 0.9 | l |
milk
|
|
| 1.3 | ml |
salt
|
|
| 0.6 | ml |
white pepper
|
|
| 1 | x |
parsley leaves
finely chopped |
*
|
Directions
Flake crab meat, picking over to remove any cartilage.
Set the crab meat aside.
Melt ¼ 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.
