Whiskey-Flavored Crab Soup
Submitted by sample1215
Rich, velvety crab soup with a splash of scotch whiskey, swimming in buttery cream sauce. Ready in 40 minutes, this elegant seafood bisque is pure comfort in a cup.
YIELD
4 servingsPREP
15 minCOOK
25 minREADY
40 minThere’s something undeniably luxurious about a bowl of crab soup that’s been kissed with scotch whiskey.
This isn’t your average weeknight chowder. It’s silky, indulgent, and built on a proper cream sauce that coats the back of a spoon like velvet.
A full pound of crab meat gets gently warmed in butter and milk before joining forces with a luscious roux-based cream sauce. The finale? A generous pour of scotch that adds warmth and depth without overpowering the sweet, briny crab.
Serve it in heated cups with a scattering of fresh parsley for a starter that’ll make any dinner feel like a celebration.
Chef Tips
- Use the best crab meat you can find. Lump or jumbo lump makes a real difference here.
- Don’t let the soup boil after adding the crab. Gentle heat keeps it tender, not rubbery.
- Warm your serving cups with hot water first. It keeps the soup hot through the last spoonful.
- A smoky, peaty scotch adds more complexity than a blended whiskey. Experiment with what you like.
Ingredients
Directions
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.
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