Crabcake at the Conroys

Serves 4

1 pound lump crabmeat
1 lemon, divided
Salt and pepper
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 wege of lemon over crab; salt and pepper lightly.

2. In a small dish, beat egg white untill 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 sizzing and
just beinning to 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 beats still stuck to the skillet.
When butter begins to brown, squeeze in juice of half lemon and turn off the heat.
Throw in capers and toss.

7. Divide arugula among 2 plates, top with 2 crabcakes each, pour sauce over all, and serve.

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