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Crab Cakes: Crab Chops with Green Onion Tartar Sauce

Source of Recipe

Emeril Lagasse


List of Ingredients

7 tablespoons butter
2 tablespoons flour
1/2 cup chopped green onion, greens only
1/2 cup minced onion
2 teaspoons minced garlic
salt, pepper, cayenne
1 cup milk
1 egg, beaten
1 pound lump crabmeat, picked over for shell
1 tablespoon fine chopped parsley
20 saltines, fine crushed in blender
1 cup dried fine bread crumbs
1 tablespoon Essence spice
1/4 cup vegetable oil
1 1/2 cups Green Onion 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


GREEN ONION TARTAR SAUCE
1 egg
1 tablespoon garlic, minced
2 tablespoons fresh lemon juice
1 tablespoon parsley, chopped
2 tablespoons green onion, chopped
1 cup olive oil
1/4 teaspoon cayenne pepper
1 tablespoon Creole or whole-grain mustard
1 teaspoon salt
Put the egg, garlic, lemon juice, parsley and green onions in a food processor and puree for 15 seconds. With processor running, pour the oil through the feed tube in a steady stream. Add the cayenne, mustard and salt and pulse to blend. Cover and let sit for 1 hour in the refrigerator before using. Best if used within 24 hours. Yield: 1 1/2 cups.