Makes 4 burgers
1 pound lump crabmeat, picked over
¼ cup mayonnaise
3 scallions, thinly sliced
1 large egg, lightly beaten
1 teaspoon Worcestershire sauce
¾ teaspoons dry mustard
½ teaspoon cayenne
1¾ cups fine dry bread crumbs, divided
¾ cup vegetable oil
4 Kaiser rolls or hamburger buns, split and toasted
Tartar sauce and iceberg lettuce as accompaniments.
Stir together crabmeat, mayonnaise, scallions, egg, Worcestershire sauce,
mustard, cayenne, ¼ teaspoon salt, and ¾ cup bread crumbs in a bowl
until just combined.
Form into 4 (1-inch-thick) patties (3½ inches in diameter; patties will be
soft but firm when fried). Spread remaining bread crumbs on a plate,
then dredge patties in crumbs, shaking 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.