Crab Cakes at the Conroys'

(Serves 2)

Created by: Pat Conroy

Food stylist: Roscoe Betsill

• 1 pound lump crabmeat
• 1 lemon, divided
• Salt and pepper
• 1 large egg white
• Flour
• 5 tablespoons butter
• 2 handfuls baby arugula or butter lettuce
• Extra-virgin olive oil (citrus, if available)
• Champagne vinegar, to taste
• 2 tablespoons capers

• 1. Put crabmeat in a bowl; pick over for shells. Squeeze 1 wedge of lemon over crab; salt and pepper lightly.
• 2. In a small dish, beat egg white until foamy. Pour over crab and mix in.
• 3. Using as little flour as possible (1 to 2 tablespoons), form mixture into four crab cakes.
• 4. Melt 2 to 3 tablespoons butter in a flat, heavy skillet, until sizzling and just beginning to brown. Carefully add crab cakes. Brown on 1 side until crispy; turn carefully and brown the other side, then remove to a platter.
• 5. While cakes are browning, put arugula (or butter lettuce) in a bowl. Drizzle leaves with extra-virgin olive oil and toss until coated, then sprinkle lightly with champagne vinegar to taste, and toss.
• 6. To make a sauce, add remaining 2 tablespoons butter to the hot skillet, stirring to dislodge any crab bits still stuck to the skillet. When butter begins to brown, squeeze in juice of 1/2 lemon and turn off the heat. Throw in capers and toss.
• 7. Divide arugula among 2 plates, top with 2 crab cakes each, pour sauce over all, and serve.

Nutrients per serving:
Calories: 485
Fat: 27g
Cholesterol: 205mg
Carbohydrate: 11g
Sodium: 1mg
Protein: 53g
Total dietary fiber: 1g

March & April 2009

Photographer: Jim Franco

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