The Romance of Food
The author finds true love—and shared passion—over crab cakes By Cassandra King
Recipe
CRAB CAKES AT THE CONROYS’
Serves 2
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 table-
spoons butter in a flat,
JIM FRANCO; FOOD ST YLIS T: ROSCOE BE TSILL; PROP ST YLIST: JOE MAER
IT WAS LOVE at first sight, the night Pat
Conroy and I met over silver platters of food.
For me it was the chocolate-dipped strawberries;
his passion was a mound of green olives floating
in garlic. I had arrived late at a reception for him,
only to be told that Pat—the guest of honor and
one of my favorite authors (his works include
The Lords of Discipline and The Prince of Tides)—
had already gone. Disappointed, I consoled myself
with the leftovers of a lavish spread, grateful no
one was around to witness my gluttony. No one,
that is, but a broad-shouldered, bright-eyed Irishman who munched olives as he chatted with a
couple of my friends. I was unable to speak when
my friends introduced their companion, Pat Conroy
himself. With a knowing twinkle in his eyes,
Pat suggested I try the olives. They were not only
delicious, he said—they went down easier than
a mouthful of chocolate and strawberries.
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 § 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
( 2 cakes) 485 calories, 53g
protein, 11g carbohydrates,
1g fiber, 27g fat, 205mg choles-
terol, 1,897mg sodium
Pat said his crab cakes were so good I would want to marry him after tasting them. They were, and I did.”
—Cassandra King
