Crab Whiskey Soup

"A simple and delicious way to use crabmeat". I am making this - this morning, and taking some to Katie Weiss at Rose Hill Church. I will have mine while I watch the Seahawks (alternating between that game and the Broncos!)
(serves 6 - I am cutting the recipe in half - as that is all the Alaskan King Crab I have*)

2 T. EVOO
4 shallots, minced
2 cloves garlic, minced
1 (32 fluid oz.) container low sodium* chicken broth
1 cup (I am using half and half for more richness*)
3&1/2 T. all-purpose flour
1/4 t. ground cayenne pepper (I am going to use 1/8 t. and 1/8 t. Old Bay seasoning*)
A couple of shakes of Crystallized Lemon*
Kosher* salt and freshly* ground pepper, to taste
1&1/2 lbs. cooked Alaskan* or Dungeness* crabmeat, flaked
1/3 cup whiskey

Heat the olive oil in a large pot over med. 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 in the mixture into the pot, and continue cooking until coup is slightly thickened. Season the soup with the cayenne pepper, S&P. Mix in the crab and whiskey, and cook until heated through.

"You seriously have no idea what people are dealing with in their personal life, so just be nice. It's that simple."

Sing to the Lord, and Praise His Name!!

Love,

Machete Milletti