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Crab Cakes: Crab Chops

Source of Recipe


Coastal Living






List of Ingredients



• -- For the Crab Chops --
  
• 2 Tbsp butter
  
• 2 Tbsp all-purpose flour
  
• 1/2 cup chopped green onions
  
• 1 tsp salt
  
• 1/4 tsp ground red pepper
  
• 1/4 tsp freshly ground black pepper
  
• 1/2 cup milk
  
• 1 large egg, lightly beaten
  
• 1 lb. fresh lump crabmeat, drained
  
• 20 saltine crackers, finely crushed
  
• 1/2 cup fine, dry breadcrumbs
  
• 1 Tbsp Rustic Rub (recipe below)
  
• 1/4 cup butter, melted
  
• 1/4 cup vegetable oil
  
• Garnishes: lemon wedges, parsley sprigs
  
• *
  
• -- Rustic Rub --
  
• 1/4 cup paprika
  
• 3 Tbsp salt
  
• 3 Tbsp garlic powder
  
• 2-1/2 Tbsp freshly ground black pepper
  
• 1-1/2 Tbsp ground red pepper
  
• 1-1/2 Tbsp onion powder
  
• 1 Tbsp each: dried oregano and dried thyme
  






Instructions



1. For the Rustic Rub, stir together all ingredients. Store in an airtight container (up to 3 months).
   
   
2. Melt 2 tablespoons butter in a heavy saucepan over low heat; whisk in flour until smooth. Cook 1 minute, whisking constantly. Stir in green onions and next 3 ingredients; cook 2 to 3 minutes, whisking constantly. Gradually whisk in milk; cook over medium heat, whisking constantly, until mixture is thickened and bubbly.
   
   
3. Combine egg, crabmeat, and cracker crumbs; toss gently. Stir in milk mixture. Shape into 6 "chops."
   
   
4. Combine bread crumbs and the 1 tablespoon Rustic Rub in a shallow dish. Dredge chops in crumb mixture. Cover and chill for 1-1/2 hours.
   
   
5. Cook crab cakes in 1/4 cup melted butter and hot oil in a large skillet over medium-high heat 3 to 4 minutes on each side or until golden.
   
   Garnish, if desired.
   
   Makes 6 servings.