Ingredients
3
tbsp finely chopped sweet pickle
1
tbsp drained capers, chopped fine
1
tbsp Creole or Dijon mustard
1/4
cup minced green bell pepper
1/2
pound lump crab meat, picked over
1/4
cup thinly sliced scallion greens
2
tbsp lightly beaten egg
1/2
cup plus 1 tbsp fine dry bread crumbs
1/2
tsp Worcestershire sauce
two 5-inch lengths soft-crumb French bread, split and toasted lightly
2
iceberg lettuce leaves, sliced thin
Directions
1.
Make mustard mayonnaise:
2.
In a bowl whisk together mayonnaise ingredients and reserve.
4.
In a small heavy skillet cook onion and bell pepper in butter over moderately low heat, stirring occasionally, until softened. In a bowl stir together onion mixture, crab meat, scallion greens, mayonnaise, egg, 1 tablespoon bread crumbs, Worcestershire sauce, cayenne, and salt to taste.
5.
Put remaining 1/2 cup bread crumbs in a small bowl and put a piece of plastic wrap on a work surface. Form one fourth crab mixture into a 3-inch patty (it will be soft) and coat with bread crumbs, transferring to plastic wrap. Make 3 more patties in same manner with remaining crab mixture and bread crumbs.
6.
In a 10-inch heavy deep skillet heat 1/4 inch oil over moderately high heat until hot but not smoking and fry patties until golden and cooked through, about 2 1/2 minutes on each side, transferring to paper towels to drain.
7.
Spread bread with reserved mustard mayonnaise and sandwich crab burgers and lettuce between bread.
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