Crab Cake Burger

Ingredients

• Fresh crab meat (1 pound, picked over for shells)
• Mayonnaise (1/4 cup)
• Dijon mustard (1 tablespoon)
• Worcestershire sauce (1 teaspoon)
• Old Bay seasoning (1 tablespoon)
• Egg (1, beaten)
• Bread crumbs (1/2 cup, preferably panko for extra crispiness)
• Lettuce (4 leaves, for garnish)
• Tomato (1 large, sliced)
• Buns (4, toasted)
• Remoulade sauce (1/2 cup)
• Lemon juice (1 tablespoon (for added brightness in remoulade))
• Garlic, minced (1 clove (for remoulade))
• Paprika (1/2 teaspoon (for remoulade))
• Capers, chopped (1 tablespoon (for remoulade))

Instructions

1. To make the remoulade sauce, combine mayonnaise, Dijon mustard, Worcestershire sauce, minced garlic, lemon juice, paprika, and chopped capers in a small bowl. Mix well and set aside in the refrigerator to chill.
2. In a large bowl, gently combine the crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, beaten egg, and bread crumbs until well mixed. Be careful not to break up the crab meat too much.
3. Form the crab mixture into 4 equal patties, making sure they are compact.
4. Heat a large skillet over medium heat and add a drizzle of oil. Once hot, add the crab patties to the skillet. Cook for 4-5 minutes on each side, until they are golden brown and heated through.
5. To assemble the burgers, place a lettuce leaf on the bottom half of each toasted bun. Top each with a crab cake, a slice of tomato, and a generous dollop of the remoulade sauce. Finish with the top half of the bun.
6. Serve immediately with extra remoulade on the side for dipping.