Directions

1. 1

   In a large bowl, combine the crabmeat, mayonnaise, sliced scallions, beaten egg, Worcestershire sauce, dry mustard, cayenne pepper, and salt. Add 3/4 cup of the bread crumbs and gently mix until just combined, being careful not to break apart the crab lumps. The mixture will be soft. Divide the mixture into 4 equal portions and shape into patties approximately 1 inch thick and 3 1/2 inches in diameter.

2. 2

   Spread the remaining 1 cup of bread crumbs on a shallow plate. Working with one patty at a time, dredge it in the bread crumbs, coating all sides evenly and shaking off any excess. Place the coated patties on a clean platter.

3. 3

   Heat the vegetable oil in a 12-inch heavy skillet over medium heat until it shimmers and is hot. Carefully place the crab patties into the hot oil and fry without moving them for about 2 to 3 minutes until the bottom is golden brown. Gently flip each patty and fry for another 2 to 3 minutes until the second side is also golden brown and the internal temperature reaches 160F.

4. 4

   Using a slotted spatula, transfer the cooked patties to a paper towel-lined plate to drain any excess oil.

5. 5

   To assemble the burgers, place a crab patty on the bottom half of each toasted roll. Add a layer of iceberg lettuce and a dollop of tartar sauce. Top with the other half of the roll and serve immediately.