Creole Crab Burgers

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

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.

lump crabmeat, mayonnaise, scallions, egg, worcestershire sauce, dry mustard, cayenne, bread crumbs, vegetable oil, kaiser rolls, tartar sauce

Taken from www.epicurious.com/recipes/food/views/creole-crab-burgers-239297 (may not work)