Maryland Crab Soup With a Touch of Scotch!

• 2 tablespoons finely chopped onions
• 3 tablespoons butter
• 2 cups crabmeat (2 6-oz cans)
• 12 teaspoon salt
• 14-12 teaspoon ground black pepper
• 3 cups milk
• 12 cup heavy cream
• 2 tablespoons Scotch whisky
• chopped parsley

1. Pick over the crabmeat to remove bits of shell and cartilage.
2. Cook the onion in the butter until the onion is transparent.
3. Stir in the crabmeat, salt and pepper and cook over low heat, ten minutes, stirring occasionally.
4. Add the milk and cook over boiling water for 15 minutes.
5. Add the cream and, when the mixture is piping hot, stir in the whisky.
6. Serve immediately sprinkled with chopped parsley.

onions, butter, crabmeat, salt, ground black pepper, milk, heavy cream, scotch whisky, parsley

Taken from www.food.com/recipe/maryland-crab-soup-with-a-touch-of-scotch-262100 (may not work)