Crab Chops Recipe
Crab Chops has a Matchless taste. The lemon wedges and tartar Sauce gives the Crab Chops Mouth-watering taste.
Summary
Ingredients
1 pound blue-crab meat, fresh, frozen, or pasteurized
1/2 cup butter or margarine
3/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1 cup milk
1/4 cup chopped parsley
1/4 cup chopped green onion
2 eggs, beaten
2 cups soft bread crumbs
1/4 cup cooking oil
Lemon wedges
Tartar Sauce
Directions
Thaw crab meat if frozen; remove shell or cartilage.
Melt 1/4 cup margarine in small saucepan; blend in 1/4 cup flour, salt, and cayenne.
Gradually stir in milk; cook and stir until thickened.
Mix in crab meat, parsley, and onion; cover.
Refrigerate 2 hours.
Divide into 6 equal portions; pat and shape each portion into chop about 5-inches long and 1/2 inch thick.
Place each chop in flour mixture; turn to coat both sides.
Dip each chop into egg, then in bread crumbs to coat evenly.
Refrigerate at least 30 minutes to firm coating.
In heavy 12-inch frypan, heat 1/4 cup butter and oil until hot but not smoking.
Fry chops over moderate heat until delicately browned on both sides, about 10 minutes.
Melt 1/4 cup margarine in small saucepan; blend in 1/4 cup flour, salt, and cayenne.
Gradually stir in milk; cook and stir until thickened.
Mix in crab meat, parsley, and onion; cover.
Refrigerate 2 hours.
Divide into 6 equal portions; pat and shape each portion into chop about 5-inches long and 1/2 inch thick.
Place each chop in flour mixture; turn to coat both sides.
Dip each chop into egg, then in bread crumbs to coat evenly.
Refrigerate at least 30 minutes to firm coating.
In heavy 12-inch frypan, heat 1/4 cup butter and oil until hot but not smoking.
Fry chops over moderate heat until delicately browned on both sides, about 10 minutes.
Questions, Comments and Reviews
Related Recipes
By Same Chef
Chef
