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Crab Chops

Yield 6 servings


  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1/2 cup chopped green onions
  • 1 teaspoon salt
  • 1/4 teaspoon ground red pepper
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup milk
  • 1 large egg, lightly beaten
  • 1 pound fresh lump crabmeat, drained
  • 20 saltine crackers, finely crushed
  • 1/2 cup fine, dry breadcrumbs
  • 1 tablespoon Rustic Rub
  • 1/4 cup butter, melted
  • 1/4 cup vegetable oil
  • Garnishes: lemon wedges, parsley sprigs

How to Make It

  1. 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.

  2. Combine egg, crabmeat, and cracker crumbs; toss gently. Stir in milk mixture. Shape into 6 patties (or chops).

  3. Combine breadcrumbs and Rustic Rub in a shallow dish. Dredge patties in crumb mixture. Cover and chill 1 1/2 hours.

  4. 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.