Kathie Oh's Recipe

Creme of Crab

Category: specialties

1 lb Crab meat
1/2 c Milk
2 tb Butter
CREAM SAUCE
3 tb Butter
3 tb Flour
2 c Milk
1 1/2 c Cream, heavy
4 tb Scotch whiskey

Heat crabmeat in milk and butter. Make cream sauce by cooking butter and flour together slowly for 2 minutes, then whisking in milk, and salt and pepper to taste. Bring to boil and whisk until smooth. Add cream; stir in crabmeat as soon as it simmers. When it is just at boiling point, stir in whiskey. Serve in heated cups with a sprinkling of parsley.