Crab Cakes.  Combine the crab, green onion, capers and cayenne pepper in a bowl.  Mix with your hands.  Combine the egg whites and flour in another bowl and whisk until thoroughly blended.  Pour the egg white mixture into the crab mixture and mix with your hands.  Make the sauce.  Heat the butter in a skillet over high heat.  Using a large spoon, get a spoon-full of the crab mixture and use your hands to compact the contents of the spoon into a cake.  Carefully slide the cake off the spoon into the hot butter.  Sauté 1 or 2 minutes on each side.

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Tomato Mustard Sauce.  Combine the tomatoes, shallot, garlic, mustard, salt, white pepper and stock in a small skillet over high heat.  Bring to a boil and cook for 2 minutes, stirring occasionally.  Allow to cool for about 15 minutes.  Pour the mixture into a food processor, add the egg, and turn on the machine.  Stream in the oil as the processor is running.  After processing for about 45 seconds, stir in the black pepper and serve.

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Our comments:  Thank Pat Conroy for the perfect crab cake!