Difficulty: Easy - for beginners
Serves: 4 Servings
â€¢1 pound lump crabmeat, picked over
â€¢1/4 cup mayonnaise
â€¢3 scallions, thinly sliced
â€¢1 large egg, lightly beaten
â€¢1 teaspoon Worcestershire sauce
â€¢3/4 teaspoon dry mustard
â€¢1/2 teaspoon cayenne
â€¢1 3/4 cups fine dry bread crumbs, divided
â€¢3/4 cup vegetable oil
â€¢4 kaiser rolls or hamburger buns, split and toasted
Accompaniments: tartar sauce; iceberg lettuce
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.
Cooks' note:Patties can be formed, without bread-crumb coating, 12 hours ahead and chilled, covered. Dredge in bread crumbs just before frying.