1 lb. crab meat, cut in bite sized pieces
1 cup fresh mushrooms, chopped
3 tbsp. butter
1 tbsp. flour
1/2 cup heavy cream
juice of 1/2 lemon
1 tsp. capers, rinsed and drained
1 tsp. chopped parsley
2 egg whites, stiffly beaten
Melt 2 tablespoons of the butter in a saucepan. Saute the mushrooms in the melted butter for 2 minutes. Stir in the flour and cook for 2 minutes. Add cream and cook for another 2 minutes.
Stir in the crab meat, lemon juice, capers, parsley and stiffly beaten egg whites. Using the remaining tablespoon of butter, butter a casserole dish and then pour in the crab mixture.
Bake uncovered at 350 degrees for 15 minutes, or until lightly browned and bubbly.