Crab Cakes (from Juliebee)

By Nitaj3

Ingredients

• Crab Cakes at the Conroys'
• (Serves 2) Created by: Pat Conroy
• 1 pound lump crabmeat
• 1 lemon, divided
• Salt and pepper
• 1 large egg white
• Flour
• 5 tablespoons butter
• 2 tablespoons capers

Preparation

Step 1

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. (here’s where I just place them on a greased baking sheet as I make them – I use Pam spray to grease it. Then I bake at 450 for about 10-15 minutes – I don’t try to turn them – they do tend to fall apart.
5. To make a sauce, add remaining 2 tablespoons
butter to the hot skillet, stirring to dislodge any crab bits still stuck to the skillet. (since I didn’t fry the cakes – I reserve a tiny bit of the crab to put in and make the sauce)When butter begins to brown, squeeze in juice of 1/2 lemon and turn off the heat. Throw in capers and toss.
6. Divide crab cakes onto plates, 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