Creole Crab Burgers

From the kitchen of Carly

Sweet lump crab bound with mayo and scallions, spiked with cayenne and Worcestershire, then pan-fried in a golden bread crumb crust. Soft inside, crispy outside, on toasted rolls. Pure coastal comfort.

Prep
n/a
Cook
n/a
Total
n/a
Servings
4
Difficulty
medium

Ingredients

4 servings

  • 11 pound lump crabmeat, picked over
  • 11/4 cup mayonnaise
  • 13 scallions, thinly sliced
  • 11 large egg, lightly beaten
  • 11 teaspoon Worcestershire sauce
  • 13/4 teaspoon dry mustard
  • 11/2 teaspoon cayenne
  • 11 3/4 cups fine dry bread crumbs, divided
  • 13/4 cup vegetable oil
  • 14 kaiser rolls or hamburger buns, split and toasted
  • 1Accompaniments: tartar sauce; iceberg lettuce

Instructions

  1. 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.

  2. 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.

  3. Assemble burgers with buns and accompaniments.