CRAB CAKES AT THE CONROYS'

Recipe courtesy of Crab Recipes (http://freecrabrecipes.blogspot.com)
Adapted from AARP Magazine, April 2009
Rating:  10 out of 10


Crab Cakes:
8 oz. fresh lump or crab meat
1-1/2 tsp. fresh lemon juice
1/8 - 1/4 tsp. fine sea salt, preferably grey salt
about 1/16 tsp. black pepper
1 small egg white
1-1/2 - 3 tsp. white whole wheat flour
2-4 tsp. unsalted butter
small cast-iron skillet or small flat, heavy skillet

Put crab meat in a bowl; pick over for shells.  Squeeze lemon juice over crab; salt and pepper lightly.  Gently toss together without breaking up crab meat pieces.  In a small dish, whisk egg white till foamy.  Pour over crab and gently mix in.  Using as little flour as possible, form mixture into two crab cakes.  Melt butter in cast-iron skillet (or in a flat, heavy skillet) until sizzling and just beginning to brown.  Carefully add crab cakes.  Brown on 1 side until crispy, about 2 minutes; turn carefully and brown the other side, about 2 minutes.  Remove to plates.  Serve with Caper Sauce.

Caper Sauce
1 Tbsp. unsalted butter
1-1/2 tsp. lemon juice
1-1/2 tsp. freshly chopped parsley
1-1/2 tsp. capers

Add butter to still-hot skillet, stirring to dislodge any crab bits still stuck to the skillet.  When butter begins to brown, add juice and turn off the heat.  Throw in capers and toss.  Drizzle sauce over crab cakes and serve.