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Captain Ron Viola Crab Chops




Source of Recipe


Buddy Cookbook


List of Ingredients




1 1/2 sticks Butter
2 cups Plain Flour
1/4 Cup White Onions, minced
1/2 teaspoon Seasoning Salt
1 ½ teaspoons White pepper
1 1/2 teaspoons Minced Garlic
1 teaspoon Worcestershire Sauce
1 1/2 teaspoons Ground Nutmeg
3 lbs. Crabmeat (shells picked out)
1 Cup Corn Flour
1/2 Cup Calvado's or Apple Brandy
2 Cups Half & Half
1/4 Cup Green Onions, minced
1/2 teaspoon Red Pepper
1/2 teaspoon Chopped Parsley
1 dash Tabasco
2 Cups Bread Crumbs, coarsely chopped
1 1/2 teaspoons Salt
1 Egg

(Yields about 8, 6 oz. chops)

Melt and brown butter. Add onions and cook on medium-high heat a couple of minutes. Whisk in flour and corn flour over medium heat until the mixture becomes "mealy" looking, (about 10 min.). Put Calvado's or apple brandy in a pan and heat on high. Let it flame, to burn off alcohol, (about 5 min.). Add all seasonings and mix well with butter and flour. Add half & half and whisk. Add brandy. Over medium-high heat stir with spatula until it reaches the consistency of heavy paste, (about 10 min.). Refrigerate after cooking. When cooled, add crabmeat, and mix thoroughly. Weigh into 6 oz. portions. Shape into chops. Lightly coat with egg and water (1 egg, 1 part water, whisked together). Coat with bread crumbs. Grill evenly until lightly brown in a sauce pan or on a griddle with a light butter coating.



Recipe