Crab Chops
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Crab Chops
Last updated 6/12/2012 12:59:08 AM. Recipe ID 22036. Report a problem with this recipe.
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      Title: Crab chops
 Categories: E.
      Yield: 4 Servings
      7 tb Butter
      2 tb Flour
    1/2 c  Chopped green onions, green
           Part only
    1/2 c  Minced onions
      2 ts Minced garlic
           Salt, cayenne pepper and
           Black pepper
      1 c  Milk
      1    Egg beaten
      1 lb Lump crab meat, picked over
           For shells and cartilage
      1 tb Finely chopped parsley
     20    Saltine crackers, finely
           Crushed in a blender or food
      1 c  Dried fine bread crumbs
      1 tb Essence
    1/4 c  Vegetable oil
  1 1/2 c  Creole Tartar Sauce, recipe
  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 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 Essence.
  Serve the patties with the Green Onion Tartar Sauce.
  Yield: 6 servings

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Recipe ID 22036 (Apr 03, 2005)

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