Title: Crab Chops
Categories: Crab, Seafood, Shellfish
Yield: 6 Servings

7 tb Butter
2 tb Flour
1/2 c Chopped green onions; green
-part only
1/2 c Minced onions
2 ts Minced garlic
Salt; to taste
Cayenne pepper; to taste
Freshly-ground black pepper;
-to taste
1 c Milk
1 Egg; beaten
1 lb Lump crab meat; picked over
-for shells and cartilage
1 tb Finely-chopped parsley
20 Saltine crackers; finely
-crushed in a blender or
-food processor
1 c Dried fine bread crumbs
1 tb Rustic Rub; see * Note
1/4 c Vegetable oil
1 1/2 c Green Onion Tartar Sauce;
-see * Note

* Note: See the "Rustic Rub - {Emeril's Rustic Seasoning}" and "Green Onion
Tartar Sauce" recipes which are included in this collection,

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 Rustic 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 the
Rustic Seasoning.

Serve the patties with the Green Onion Tartar Sauce.

Recipe Source: EMERIL LIVE with Emeril Lagasse - adapted from his LOUISIANA
REAL AND RUSTIC (c) ???? - William Morrow Publishing From the TV FOOD
NETWORK - (Show # EM-1A70 broadcast 11-24-1997) Downloaded from their
Web-Site - http://www.foodtv.com

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net

11-30-1997

Recipe by: Emeril Lagasse