Cooking Irish can also be found at The Petit Chef and Pinterest.
I found this sandwich to be something different. I encountered this "find" in a small, local pub in County Fermanagh in the Province of Ulster in Northern Ireland. We were on a day trip to tour the Belleek factory near the island town of Enniskillen stopping on the way for lunch. The menu called the crab cake a "chop," and that piqued my curiosity. It does look like a crab chop and combined with a buttery, homemade biscuit makes for a delicious and unique sandwich. It is even made in an odd way.
County Fermanagh is the westernmost of the six counties that form Northern Ireland. It is often referred to as Ireland's Lake District, together with neighboring County Cavan. It is one of four counties of Northern Ireland presently to have a majority of the population from a Catholic background according to a recent census.
Agriculture and tourism are two of the most important industries in Fermanagh. The main types of farming in the area are beef, dairy, sheep, pigs, and some poultry. Most of the agricultural land is used as grassland for grazing and silage or hay rather than for other crop.
The waterways are extensively used by cabin cruisers, other small pleasure craft, and anglers. The main town of County Fermanagh is Enniskillen. The island town and surrounding area host a range of attractions. You can visit Castle Archdale, Devenish Island, and the Crom Estate. If you are not fishing or cruising or enjoying the water in one way or another there is plenty to do in Fermanagh. A major attraction is the Marble Arch Caves with a 90-minute guided tour that includes an underground boat trip on a subterranean lake and exploration of stalactites and stalagmites in these underwater caves.
There are two stately homes, both in National Trust care, open for touring. One is Castle Coole, the Palladian mansion house designed by Jarnes Wyatt for the Earl of Belmore at Enniskillen and completed in 1796. It contains magnificent woodwork, fireplaces, furniture, and a library. Florence Court, seat of the Earls of Enniskillen, has sumptuous rococo plasterwork; in the gardens is the original Florence Court yew tree (taxus baccata fastigiata) now found all over the world. Enniskillen Castle is home to the museum of The Royal Inniskilling Fusiliers and the 5th Royal Inniskilling Dragoon Guards.
The Belleek Pottery factory provides visitors with a close-up look at the firing, glazing, and decorating of this world-famous porcelain. Belleek was established in 1857, and its craftspeople still employ 19th century techniques.
Belleek Cup and Saucer
County Fermanagh boasts the home of two famous literary figures. Samuel Beckett, (1906–1989) author and playwright, was educated in the Portora Royal School. And Oscar Wilde, (1854-1900) also an author and playwright, was too educated at the Portora Royal School.Now let's get to that crab chop.
Eli and Erin, Phoenix Park, Dublin 1984
Irish Crab Chop Biscuit Sandwich:
Ingredients for Crab Chop:
1 stick of butter
½ cup of fresh flat-leaf parsley, coarsely chopped
½ cup of sweet white onion, finely chopped
½ cup of green pepper, finely chopped
½ cup of celery, finely chopped
5 T. of flour
3 cups of milk
20 oz. of fresh crab [canned would do in a pinch]
2 tsp. of seafood seasoning, like Old Bay® or Phillips®
1 tsp. of Worcestershire sauce
2 tsp. of dry mustard
Cayenne pepper to taste
Salt and pepper to taste
Bread crumbs may or may not be needed
Ripe, large tomato, sliced
Bib lettuce
Preparation:
Melt the butter in large frying pan. Saute the parsley, onion, green pepper, and celery until soft. Add the flour and the milk slowly and stir constantly to make a light roux. Add the crabmeat, seafood seasoning, Worcestershire sauce, and dry mustard. Taste and add seasonings accordingly. Let rest for a minimum of two hours and reseason if necessary. At this point, if the mixture is not set enough to form a "chop," then add bread crumbs. Form into chop-like cakes so they almost look like pork chops. Place on lightly greased or sprayed baking dish or cookie sheet and bake in a preheated 350° oven for 10 to 20 minutes until browned and crisp. Place on biscuit bottom. Add tartar or remoulade sauce, bib lettuce, and tomato slice. Cover with biscuit top. Best served when biscuits and crab chops are still warm.
Ingredients for Biscuit:
2 cups of flour
¼ tsp. of salt
4 tsp. of baking powder
6 T. of shortening
Milk as needed
1 stick of butter, melted
Preparation:
Mix together the flour, salt, and baking powder. With your hands work in the shortening. Add only enough milk to make a soft, workable dough. Roll out the dough onto a floured surface to a ½-inch thickness. Cut with a large biscuit cutter and place on baking pan with the edges barely touching. Bake in a preheated 400° oven until puffy and golden brown. Slice each biscuit and brush melted butter on the insides of both the top and bottom of each biscuit.
Why not place each "chop" sandwich on a Belleek luncheon plate and pretend you are in that local pub enjoying the Irish wit and music and a pint of Guinness®?
I found this sandwich to be something different. I encountered this "find" in a small, local pub in County Fermanagh in the Province of Ulster in Northern Ireland. We were on a day trip to tour the Belleek factory near the island town of Enniskillen stopping on the way for lunch. The menu called the crab cake a "chop," and that piqued my curiosity. It does look like a crab chop and combined with a buttery, homemade biscuit makes for a delicious and unique sandwich. It is even made in an odd way.
County Fermanagh is the westernmost of the six counties that form Northern Ireland. It is often referred to as Ireland's Lake District, together with neighboring County Cavan. It is one of four counties of Northern Ireland presently to have a majority of the population from a Catholic background according to a recent census.
Agriculture and tourism are two of the most important industries in Fermanagh. The main types of farming in the area are beef, dairy, sheep, pigs, and some poultry. Most of the agricultural land is used as grassland for grazing and silage or hay rather than for other crop.
The waterways are extensively used by cabin cruisers, other small pleasure craft, and anglers. The main town of County Fermanagh is Enniskillen. The island town and surrounding area host a range of attractions. You can visit Castle Archdale, Devenish Island, and the Crom Estate. If you are not fishing or cruising or enjoying the water in one way or another there is plenty to do in Fermanagh. A major attraction is the Marble Arch Caves with a 90-minute guided tour that includes an underground boat trip on a subterranean lake and exploration of stalactites and stalagmites in these underwater caves.
There are two stately homes, both in National Trust care, open for touring. One is Castle Coole, the Palladian mansion house designed by Jarnes Wyatt for the Earl of Belmore at Enniskillen and completed in 1796. It contains magnificent woodwork, fireplaces, furniture, and a library. Florence Court, seat of the Earls of Enniskillen, has sumptuous rococo plasterwork; in the gardens is the original Florence Court yew tree (taxus baccata fastigiata) now found all over the world. Enniskillen Castle is home to the museum of The Royal Inniskilling Fusiliers and the 5th Royal Inniskilling Dragoon Guards.
The Belleek Pottery factory provides visitors with a close-up look at the firing, glazing, and decorating of this world-famous porcelain. Belleek was established in 1857, and its craftspeople still employ 19th century techniques.
Belleek Cup and Saucer
County Fermanagh boasts the home of two famous literary figures. Samuel Beckett, (1906–1989) author and playwright, was educated in the Portora Royal School. And Oscar Wilde, (1854-1900) also an author and playwright, was too educated at the Portora Royal School.Now let's get to that crab chop.
Irish Crab Chop Biscuit Sandwich:
Ingredients for Crab Chop:
1 stick of butter
½ cup of fresh flat-leaf parsley, coarsely chopped
½ cup of sweet white onion, finely chopped
½ cup of green pepper, finely chopped
½ cup of celery, finely chopped
5 T. of flour
3 cups of milk
20 oz. of fresh crab [canned would do in a pinch]
2 tsp. of seafood seasoning, like Old Bay® or Phillips®
1 tsp. of Worcestershire sauce
2 tsp. of dry mustard
Cayenne pepper to taste
Salt and pepper to taste
Bread crumbs may or may not be needed
Ripe, large tomato, sliced
Bib lettuce
Preparation:
Melt the butter in large frying pan. Saute the parsley, onion, green pepper, and celery until soft. Add the flour and the milk slowly and stir constantly to make a light roux. Add the crabmeat, seafood seasoning, Worcestershire sauce, and dry mustard. Taste and add seasonings accordingly. Let rest for a minimum of two hours and reseason if necessary. At this point, if the mixture is not set enough to form a "chop," then add bread crumbs. Form into chop-like cakes so they almost look like pork chops. Place on lightly greased or sprayed baking dish or cookie sheet and bake in a preheated 350° oven for 10 to 20 minutes until browned and crisp. Place on biscuit bottom. Add tartar or remoulade sauce, bib lettuce, and tomato slice. Cover with biscuit top. Best served when biscuits and crab chops are still warm.
Ingredients for Biscuit:
2 cups of flour
¼ tsp. of salt
4 tsp. of baking powder
6 T. of shortening
Milk as needed
1 stick of butter, melted
Preparation:
Mix together the flour, salt, and baking powder. With your hands work in the shortening. Add only enough milk to make a soft, workable dough. Roll out the dough onto a floured surface to a ½-inch thickness. Cut with a large biscuit cutter and place on baking pan with the edges barely touching. Bake in a preheated 400° oven until puffy and golden brown. Slice each biscuit and brush melted butter on the insides of both the top and bottom of each biscuit.
Why not place each "chop" sandwich on a Belleek luncheon plate and pretend you are in that local pub enjoying the Irish wit and music and a pint of Guinness®?
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