How to Make Drunken Crab Bisque
- 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.