- 3 tablespoons butter
- 3 green onions, chopped (green and white parts)
- 2 tablespoons all-purpose flour
- 1 cup milk
- 1 pound lump crabmeat, picked over for shells and cartilage
- 20 saltine crackers, finely crumbled
- 1 egg, lightly beaten
- One-half teaspoon salt
- One-fourth teaspoon cayenne
- One-eight teaspoon hot sauce
- 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 the 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 hot sauce. 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 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.
- This bouillabaisse is a little different from the classic French version. Fish, either fresh water or salt water species, is cooked gently with onions, tomatoes, a little white wine and when they’re available, a handful or so of small shrimp. While it cooks, the lid of the pot should never be removed. To keep us from peaking in the pot, we often played a few hands of bourree, the ultimate Cajun card game.
- Oh, be sure to have lots of French bread with which to sop up the gravy.
- If you’re using fresh water fish like sac a lait or crappie, you can use them whole. Redfish or speckled trout should be cut into fillets.