Recipe by ALASKA GIRL
"A simple and delicious way to use crabmeat!"
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1 (32 fluid ounce) container
3 1/2 tablespoons
ground cayenne pepper
salt and pepper to taste
1 1/2 pounds
cooked crabmeat, flaked
We used chicken stock instead of broth & Old Bay in place of the cayenne & salt. We didn't add the crab when we added the whiskey (used Jack Daniels) in case the whiskey flavor was strong & needed to be simmered some to tone it down...which it was. We simmered for about 30 minutes & thought the whiskey flavor was still too strong so we added about 1/2 cup of heavy cream & 1/2 cup of chicken stock. After adding the crab & topping our bowls w/ a bit of grated asiago cheese, it was perfect! Served it w/ garlic toast & salad w/ vidalia onion vinaigrette...can't wait to have it again!
Quick and easy. Tasted good. Used Canadian Club Whiskey and it was not too strong; in fact didn't really taste it. Substituted Old Bay for the cayenne pepper.
Even with a 1/4 cup of whiskey it was terribly overpowering. I used Dickel, so maybe using lesser quality it might not be as strong. It's an interesting recipe, but I won't be making it again.
* Percent Daily Values are based on a 2,000 calorie diet.
Crab Whiskey Soup
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 65
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