Crab Chops
- Total Time: 20 min
Notes
“I remember getting up before dawn many times to join my father for a fishing trip to Vermilion Bay. The excitement of pulling in speckled trout, red fish and flounder and bringing them home to cook. I also accompanied friends on geese and duck hunts. How exciting it was to see a flock of honking geese flying over the marsh as the sun rose on a cold, clear day. Many days of my childhood was spent casting a throw net to catch shrimp at Marsh Island and baiting crab traps with which to catch our supper. I will say, too, that I have especially enjoyed fishing trips at Grand Isle with friends who seemed to always know where the fish were biting.
There’s nothing better, in my book, than going fishing or hunting, and going home or to the camp to prepare a gumbo, a stew, or a perfectly broiled fish floating in lemon butter, all washed down with an ice-cold beer. We should protect it, because if we don’t, we will lose a culture, a way of life, and our seafood industry.”
ABOUT THE DISH
This recipe was a favorite of my mother’s and we continue to enjoy it, especially during the summer when fresh crabmeat is available. My mother preferred to call them “crab chops” rather than crab cakes or patties – she often prepared them on Fridays when the local Catholic community did not eat meat. She would form the patties into the shape of a pork chop and used a crab claw as “the bone” of the chop.
RECIPE
Ingredients
Ingredients
-
3 tbsp. butter
3 green onions, chopped (green and white parts)
3 tbsp. all-purpose flour
1 cup milk
1 lb. lump crabmeat, picked over for shells and cartilage
20 saltine crackers, finely crumbled
1 egg, lightly beaten
1/2 tsp. salt
1/4 tsp. cayenne
1/8 tsp. hot sauce, such as Tabasco
Cracker meal or bread crumbs for dredging
Butter and vegetable oil for frying
Instructions
- Heat the butter in a large skillet over medium heat.
- Add the onions and cook, stirring, for about 1 minute.
- Alternate adding the flour and milk, stirring constantly to make a smooth, thick white sauce.
- Remove from the heat.
- Add the crabmeat, saltine cracker crumbs, egg, salt, cayenne and hot sauce.
- Gently mix together and set aside to cool completely. (If you wish, you can chill the mixture in the refrigerator for a couple of hours.)
- Gently shape the mixture into six patties. Dredge them in the cracker meal or bread crumbs, coating completely and evenly.
- Put about one-half inch of equal parts of butter and vegetable oil in a nonstick skillet over medium heat.
- Fry the patties two to three minutes on each side until golden brown.
- Drain on paper towels and serve warm with tartar sauce.
“I remember getting up before dawn many times to join my father for a fishing trip to Vermilion Bay. The excitement of pulling in speckled trout, red fish and flounder and bringing them home to cook. I also accompanied friends on geese and duck hunts. How exciting it was to see a flock of honking geese flying over the marsh as the sun rose on a cold, clear day. Many days of my childhood was spent casting a throw net to catch shrimp at Marsh Island and baiting crab traps with which to catch our supper. I will say, too, that I have especially enjoyed fishing trips at Grand Isle with friends who seemed to always know where the fish were biting.
There’s nothing better, in my book, than going fishing or hunting, and going home or to the camp to prepare a gumbo, a stew, or a perfectly broiled fish floating in lemon butter, all washed down with an ice-cold beer. We should protect it, because if we don’t, we will lose a culture, a way of life, and our seafood industry.”
– Marcelle Bienvenu
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