parsley, fresh and chopped
Flake crab meat, picking over to remove any cartilage; set the crab meat aside.
Melt 1/4 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.