Can be prepared in 45 minutes or less.

　　

Ingredients

Makes 2 sandwiches

　　

For mustard mayonnaise:

1/3 cup mayonnaise

　　3 tablespoons finely chopped sweet pickle

　　1 tablespoon drained capers, chopped fine

　　1 tablespoon Creole or Dijon mustard

　　

For crab burgers:

1/4 cup minced onion

　　1/4 cup minced green bell pepper

　　2 tablespoons unsalted butter

　　1/2 pound lump crab meat, picked over

　　1/4 cup thinly sliced scallion greens

　　3 tablespoons mayonnaise

　　2 tablespoons lightly beaten egg

　　1/2 cup plus 1 tablespoon fine dry bread crumbs

　　1/2 teaspoon Worcestershire sauce

　　cayenne to taste

　　vegetable oil for frying

　　two 5-inch lengths soft-crumb French bread, split and toasted lightly

　　2 iceberg lettuce leaves, sliced thin

　　

Make mustard mayonnaise:

Step 1

In a bowl whisk together mayonnaise ingredients and reserve.

　　

Make crab burgers:

Step 2

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.

　　

Step 3

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.

　　

Step 4

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.

　　

Step 5

Spread bread with reserved mustard mayonnaise and sandwich crab burgers and lettuce between bread.