3/4 lb Crab meat
1/4 c  Butter
1 c  Whipping cream
1/4 c  Scotch whiskey
1 qt Milk
1/4 ts Salt
1/8 ts White pepper
Finely chopped parsley

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.