- 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
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.