2 tbsp. finely chopped onion
3 tbsp. butter
12 oz. crabmeat
1/2 tsp. salt
Freshly ground black pepper
3 c. milk
1/2 c. heavy cream
2 tbsp. Scotch whiskey

Cook onion in butter until translucent. Stir in crabmeat, salt and small amount of pepper. Cook over low heat for 10 minutes. Add milk and cook over boiling water 15 minutes. Add heavy cream. When mixture is hot, not boiling; stir in Scotch whiskey. Serve immediately with chopped parsley. Serves 4 to 6.