Monday, November 25, 2013

Crab Chops

I don’t know about y’all, but here at Cajun Grocer we will use any excuse to enjoy fresh Louisiana seafood.  This recipe uses the finest Jumbo Lump Louisiana Blue Crab straight from  We love the versatility of this dish; it works as an appetizer, a party dish, a snack or a side dish to a Cajun meal.  Just follow our instructions and order authentic, discounted Cajun ingredients. 

3 Tbsp butter
3 green onions, chopped (green and white parts)
2 Tbsp all-purpose flour
1 cup milk
1 lb Louisiana Jumbo Lump Crabmeat picked over for shells and cartilage
20 saltine crackers, finely crumbled
1 egg, lightly beaten
½ tsp salt
Cracker meal or bread crumbs for dredging
Butter and vegetable oil for frying

Heat the butter in a large skillet over medium heat.
Add the onions and cook, stirring, for about one minute.
Alternate adding flour and milk, stirring constantly to make a smooth and thick white sauce.
Remove from the heat.
Add the crabmeat, saltine cracker crumbs, egg, salt, cayenne and Tabasco.
Gently mix together and set aside to cool completely.  (If you wish, you can chill the mixture in the refrigerator.)
Gently shape into six patties.
Dredge them in the cracker meal or breadcrumbs, 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.

This recipe makes 6 servings.  Everyone will love the Louisiana crabmeat and the golden texture of these patties.  Fry them up and enjoy.  You can get more Cajun recipes and ingredients exclusively from