Creole Crab Burgers

4 Servings
100% would make this recipe for Creole Crab Burgers again.

Food lovers on America's coasts have long known that crab cakes make wonderful sandwiches. Here, tender lumps of sweet crab are seasoned (in the manner of traditional Louisiana deviled crabs) and lightly bound with egg and bread crumbs, then panfried until the cakes have a golden crust. A thin layer of tangy tartar sauce and crisp lettuce is all the accompaniment they need.

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Creole Crab Burgers Ingredients

1 pound Crabmeat lumped, picked over	3/4 teaspoon Dry mustard
1/4 cup Mayonnaise	1/2 teaspoon Cayenne
3 each Scallion thinly sliced	1 3/4 cup Bread crumbs divided
1 large Egg lightly beaten	3/4 cup Vegetable oil
1 teaspoon Worcestershire sauce	4 each Bun split & toasted

Instructions for Creole Crab Burgers

Stir together crabmeat, mayonnaise, scallions, egg, Worcestershire sauce, mustard, cayenne, 1/4 teaspoon salt, and 3/4 cup bread crumbs in a bowl until just combined. Form into 4 (1-inch-thick) patties (3 1/2 inches in diameter; patties will be soft but will firm up when fried). Spread remaining cup bread crumbs on a plate, then dredge patties in crumbs, knocking off excess, and transfer to a platter.

Heat oil in a 12-inch heavy skillet over medium heat until it shimmers, then fry patties, turning over once, until golden, 5 to 6 minutes total. Transfer to paper towels to drain.

Assemble burgers with buns and accompaniments.

Main Ingredient: CrabCuisine: American

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for flavor and categorization

Patties can be formed, without bread-crumb coating, 12 hours ahead and chilled, covered. Dredge in bread crumbs just before frying. [I posted this recipe.]