Crab Chops


7 tablespoons Butter
2 tablespoons Flour
cup Chopped green onions, green part only
cup Minced onions
2 teaspoons Minced garlic
Salt to taste
Freshly-ground black pepper to taste
1 cup Milk
1 Egg beaten
1 pound Lump crab meat picked over
for shells and cartilage
1 tablespoon Finely-chopped parsley
20 Saltine crackers finely crushed in a
blender or food processor
1 cup Dried fine bread crumbs
1 tablespoon Rustic Rub see * Note


In a large saute pan, over medium heat, melt 3 tablespoons of butter. Add the flour and whisk for 2 to 3 minutes, or until well blended. Add the green onions, onions and garlic. Season with salt, cayenne, and black pepper. Stir for 2 to 3 minutes. Slowly add the milk and stir constantly until mixture thickens, about 4 minutes. Remove from the heat.
In a mixing bowl, combine the egg with the crabmeat. Add parsley and cracker crumbs. Mix gently so as not to break up the crabmeat. Fold in the milk mixture and let cool. Divide the mixture into 6 equal portions and shape into patties, in the shape of chops if you wish.
In a shallow bowl, combine the bread crumbs and the Rustic Rub. In a nonstick skillet, over medium heat, heat the remaining butter and oil. Dredge the patties in the bread crumbs, coating each side completely. Fry the patties for 3 to 4 minutes on each side, or until golden brown. Remove the patties from the oil and drain on a paper-lined plate. Season with the Rustic Seasoning.
Serve the patties with the Green Onion Tartar Sauce.
This recipe yields 6 servings.




12.0 servings


Thursday, February 11, 2010 - 9:00pm



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