Cracker-crusted crab burgers

Ingredients:

Hamburgers

• 450 gr. crab meat (rose)
• 8 hamburger buns, cut in half
• 2 slices of white sandwich bread
• 3 tbsp (45 g) butter
• 1 large egg
• 2 tbsp mayonnaise
• 1 tbsp chopped chives
• 1 tbsp. l. chopped parsley
• 1/4 tsp lemon zest, finely grated
• 1/4 tsp paprika
• A pinch of cayenne pepper
• 1 and 1/4 cups saltine crackers
• Bibb lettuce, for serving
• Vegetable oil, for frying

Sauce

• 0.5 cup mayonnaise
• 0.5 tsp finely grated lemon zest, plus 2 tbsp lemon juice
• A pinch of cayenne pepper
• 1 tbsp finely chopped chives

Preparation:

1. Cooking crab cakesTear the bread into small pieces or rub it between your palms into fine crumbs. In a small nonstick frying pan, heat 1 tablespoon (15 g) of butter over medium heat. Add the bread crumbs and a pinch of salt and black pepper.
   
   Cook for about 3 minutes, stirring occasionally, until the crumbs are toasted and crisp; transfer to a large bowl and let cool. Melt the remaining 2 tablespoons (30 g) butter in the skillet; let cool slightly.
2. Add the egg, mayonnaise, chives, parsley, lemon zest, paprika, cayenne pepper, and melted butter to the breadcrumbs; stir. Add the crab meat and gently stir to combine. Line a baking sheet with parchment paper. Form the crab mixture into 8 patties, 6.5 cm to 7.5 cm in diameter; place them on the prepared baking sheet and refrigerate for 1 hour.
3. Meanwhile, in a food processor, pulse the crackers until fine crumbs form.
4. Preparing the sauceIn a small bowl, whisk together the mayonnaise, lemon zest and juice, cayenne pepper, 1/4 teaspoon salt, and a few grinds of black pepper until smooth. Stir in the chives. Refrigerate until serving.
5. Assembling crab burgersHeat vegetable oil in a large nonstick skillet over medium heat until shimmering, about 1/2 inch (1.3 cm) below the surface. Coat the crab cakes on all sides in the crushed crackers.
   
   Add the crab cakes to the pan in batches and fry, turning, for about 4-5 minutes, until golden brown (adjust the heat if the cakes are browning too quickly). Drain on a plate lined with paper towels.
   
   Serve crab cakes in buns with bib lettuce and sauce.