Crab Soup with Whiskey

Crab Soup with Whiskey

Makes 6 servings


  • 2 tbsp olive oil
  • 4 shallots, minced
  • 2 cloves garlic, minced
  • 1 (32 ounce) container chicken broth
  • 1 cup milk
  • 3 1/2 tbsp all-purpose flour
  • 1/4 tsp ground cayenne pepper
  • Salt and pepper to taste
  • 1 1/2 pounds cooked crabmeat, flaked
  • 1/3 cup whiskey (Sherry may be substituted for the Whiskey)


  1. Heat the olive oil in a large pot over medium heat and sauté? the shallots and garlic until tender. Pour in the chicken broth, and bring to a boil. In a small bowl, mix the milk and flour. Stir the mixture into the pot, and continue cooking until soup is slightly thickened
  2. Season the soup with cayenne pepper, salt, and pepper. Mix in the crab and whiskey ( or sherry), cook until heated through