Crab Chops

By lascrna

LA Cookin

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

Preparation

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.