Name: Creole Crab Burgers
Cook time: 30 min
Total time: 30 min
Yield: Makes 4 servings
Ingredients: 1 pound lump crabmeat, picked over; 1/4 cup mayonnaise; 3 scallions, thinly sliced; 1 large egg, lightly beaten; 1 teaspoon Worcestershire sauce; 3/4 teaspoon dry mustard; 1/2 teaspoon cayenne; 1 3/4 cups fine dry bread crumbs, divided; 3/4 cup vegetable oil; 4 kaiser rolls or hamburger buns, split and toasted; Accompaniments: tartar sauce; iceberg lettuce

Photo by Romulo Yanes

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.

Cooks' note:

Patties can be formed, without bread-crumb coating, 12 hours ahead and chilled, covered. Dredge in bread crumbs just before frying.

Recipe notes

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