Crab Chops Recipe - Cooking Index
Crab Chops Recipe - Cooking Index
| 7 tablespoons | 105ml | Butter |
| 2 tablespoons | 30ml | Flour |
| 1/2 cup | 31g / 1.1oz | Chopped green onions, green part only |
| 1/2 cup | 31g / 1.1oz | Minced onions |
| 2 teaspoons | 10ml | Minced garlic |
| Salt - to taste | ||
| Cayenne pepper - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 1 cup | 237ml | Milk |
| 1 | Egg - beaten | |
| 1 lb | 454g / 16oz | Lump crab meat - picked over |
| For shells and cartilage | ||
| 1 tablespoon | 15ml | Finely-chopped parsley |
| 20 | Saltine crackers - finely crushed in a | |
| Blender or food processor | ||
| 1 cup | 146g / 5.1oz | Dried fine bread crumbs |
| 1 tablespoon | 15ml | Rustic Rub - see * Note |
| 1/4 cup | 59ml | Vegetable oil |
| 1 1/2 cups | 355ml | Green Onion Tartar Sauce - see * Note |
* Note: See the "Rustic Rub - {Emeril's Rustic Seasoning}" and "Green Onion Tartar Sauce" recipes which are included in this collection,
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 Rustic 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 the Rustic Seasoning.
Serve the patties with the Green Onion Tartar Sauce.
This recipe yields 6 servings.
Source:
EMERIL LIVE with Emeril Lagasse - adapted from his LOUISIANA REAL AND RUSTIC (c) ???? - William Morrow Publishing - From the TV FOOD NETWORK - (Show # EM-1A70 broadcast 11-24-1997) - Downloaded from their Web-Site - http://www.foodtv.com
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