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Crab Chops


LA Cookin

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  • 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



Step 1

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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