Finely chopped parsley Flake crab meat, picking over to remove any cartilage. Set the crab meat aside. Melt quarter cup butter in a large saucepan. Stir in flaked crab meat, cream and whiskey. Over medium heat, stir until heated but do not boil. Stir in milk and season with salt and pepper. Cook until very hot, but do not boil. Pour into a tureen or serve in individual bowls. Garnish with chopped parsley.