Crab Chops

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 0.3 cup butter melted
• 2 tablespoons butter 
• 0.5 cup breadcrumbs dry fine
• 1 large eggs lightly beaten
• 2 tablespoons flour all-purpose
• 0.5 cup green onions chopped
• 0.3 teaspoon ground pepper red
• 6 servings garnishes: lemon wedges 
• 1 pound lump crab meat fresh drained
• 0.5 cup milk 
• 1 tablespoon rustic rub 
• 1 teaspoon salt 
• 20  saltines crushed finely
• 0.3 cup vegetable oil 

Equipment

• frying pan
• sauce pan
• whisk

Directions

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.
5. Garnish, if desired.