Crab Chops




  • 3 Tbsp butter
  • 3 green onions, chopped (green and white parts)
  • 2 Tbsp all-purpose flour
  • 1 cup milk
  • 1 lb Louisiana Jumbo Lump Crabmeat, picked over for shells and cartilage
  • 20 saltine crackers, finely crumbled
  • 1 egg, lightly beaten
  • ½ tsp salt
  • ¼ tsp Cajun Chef Cayenne Pepper
  • 1/8 tsp Tabasco hot sauce
  • Cracker meal or bread crumbs for dredging
  • Butter and vegetable oil for frying 


Heat the butter in a large skillet over medium heat. Add the onions and cook, stirring, for about one minute. Alternate adding the flour and milk, stirring constantly to make a smooth and thick white sauce. Remove from the heat. Add the crabmeat, saltine cracker crumbs, egg, salt, cayenne and Tabasco. Gently mix together and set aside to cool completely. (If you wish, you can chill the mixture in the refrigerator.) Gently shape into six patties. Dredge them in the cracker meal or breadcrumbs, coating completely and evenly. Put about one-half inch of equal parts of butter and vegetable oil in a nonstick skillet over medium heat. Fry the patties two to three minutes on each side until golden brown. Drain on paper towels and serve warm. Makes 6 servings.

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