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Full Tilt Tuckahoe Bridge Soup

• 2 tablespoons finely chopped onion
• 3 tablespoons butter
• ½ teaspoon salt
• freshly ground black pepper
• 1 pound backfin crab meat
• 3 cups milk
• ½ cup heavy cream
• 2 tablespoons Scotch whisky
• chopped fresh parsley

Cook the onion in the butter until transparent. Stir in the salt and pepper and cook over low heat for 10 minutes, stirring occasionally.

In a double boiler over boiling water mix the crab meat and the milk. Add the onion and cook for 15 minutes. Add the heavy cream, and when the mixture is piping hot, stir in the Scotch whiskey. Serve immediately garnished with chopped parsley.

Serves 8.