In a 2 quart saucepan melt butter or margarine.
Stir in flour, salt, and red pepper.
Add milk, stirring till blended.
Cook and stir over medium heat till mixture is thickened and bubbly.
Cook 1 minute more.
Remove from heat.
Stir in crab meat and green onions.
Chill for at least 2 hours or till mixture is firm enough to shape.
Divide the mixture into 6 portions.
Shape each portion into the shape of a pork chop, about 3/4 inch thick.
Carefully dip in crumbs to coat.
Dip chops in beaten eggs, then dip in crumbs again.
Chill 30 minutes to set the coating.
In a 12 inch skillet melt butter or margarine over medium heat.
Add crab chops and cook for 4 to 5 minutes on first side.
If necessary, add another 1 to 2 tablespoons butter or margarine to prevent sticking.
Turn chops carefully and cook for 4 to 5 minutes more or till golden brown.