Crab Chops

LA Cookin

Crab Chops
Crab Chops

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 3

    Tbsp butter

  • 3

    green onions, chopped

  • 2

    Tbsp all purpose flour

  • 1

    cup milk

  • 1

    lb lump crabmeat

  • 20

    saltine crackers, finely crumbled

  • 1

    egg, lightly beaten

  • 1/2

    tsp salt

  • 1/4

    tsp cayenne

  • 1/8

    tsp Tabasco

  • cracker meal or bread crumbs for dredging

  • melted butter and vegetable oil for frying

Directions

Heat butter in large skillet over medium heat. Add onions and cook, stirring for 1 minute. Alternate adding flour and milk, stirring constantly to make a smooth, thick Bechamel sauced. Remove from heat. Add crabmeat, cracker crumbs, egg, salt, cayenne and Tabasco. Gently mix together and set aside to cool thoroughly. Mixture may be chilled for 1 hour. Gently shape mixture into 6 patties. Dredge in cracker meal or bread crumbs coating completely. Pour about 1/2 inch equal parts butter and oil in a nonstick skillet over medium heat. Fry patties 2-3 minutes on each side until golden brown. Drasin on paper towels and serve warm with tartar sauce.

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