Crab Chops (Emeril Lagasse) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
7 tablespoons butter |
2 tablespoons flour |
1/2 cup chopped green onions, green part only |
1/2 cup minced onions |
2 teaspoons minced garlic |
salt, cayenne pepper and black pepper |
1 cup milk |
1 egg beaten |
1 pound lump crab meat, picked over for shells and cartilage |
1 tablespoon finely chopped parsley |
20 saltine crackers, finely crushed in a blender or food processor |
1 cup dried fine bread crumbs |
1 tablespoon essence |
1/4 cup vegetable oil |
1 1/2 cups creole tartar sauce, recipe follows |
2 1/2 tablespoons paprika |
2 tablespoons salt |
2 tablespoons garlic powder |
1 tablespoon black pepper |
1 tablespoon onion powder |
1 tablespoon cayenne pepper |
1 tablespoon dried leaf oregano |
1 tablespoon dried thyme |
Directions:
1. In a large saute pan, over medium heat, melt 3 tablespoons of butter. Add the flour and whisk for 2 to 3 minutes, or until well blended. Add the green onions, onions and garlic. Season with salt, cayenne, and black pepper. Stir for 2 to 3 minutes. Slowly add the milk and stir constantly until mixture thickens, about 4 minutes. Remove from the heat. In a mixing bowl, combine the egg with the crabmeat. Add parsley and cracker crumbs. Mix gently so as not to break up the crabmeat. Fold in the milk mixture and let cool. Divide the mixture into 6 equal portions and shape into patties, in the shape of chops if you wish. In a shallow bowl, combine the bread crumbs and the rub. In a nonstick skillet, over medium heat, heat the remaining butter and oil. Dredge the patties in the bread crumbs, coating each side completely. Fry the patties for 3 to 4 minutes on each side, or until golden brown. Remove the patties from the oil and drain on a paper-lined plate. Season with Essence.
2. Serve the patties with the Green Onion Tartar Sauce
3. Essence (Emeril's Creole Seasoning):
4. Combine all ingredients thoroughly and store in an airtight jar or container.
5. Yield: about 2/3 cup
6. Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
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