How to Make Drunken Crab Bisque
- 1Flake crab meat, picking over to remove any cartilage; set the crab meat aside.
- 2Melt 1/4 cup butter in a large saucepan; stir in flaked crab meat, cream and whiskey.
- 3Over medium heat, stir until heated but do not boil.
- 4Stir in milk and season with salt and pepper; cook until very hot, but do not boil.
- 5Pour into a tureen or serve in individual bowls.
- 6Garnish with chopped parsley.