| 1 | Flake crab meat, picking over to remove any cartilage. |
| 2 | Set the crab meat aside. |
| 3 | melt ?cup butter in a large saucepan. |
| 4 | Stir in flaked crab meat, cream and whiskey. |
| 5 | Over medium heat, stir until heated but do not boil. |
| 6 | stir in milk and season with salt and pepper. |
| 7 | Cook until very hot, but do not boil. |
| 8 | Pour into a tureen or serve in individual bowls. |
| 9 | Garnish with chopped parsley. |
