1 pound Backfin Lump Crabmeat -- picked over
In a medium bowl, very gently combine crabmeat, celery. pepper and onion. In a small bowl, combine mayonnaise, cheese, Worcestershire sauce, Tabasco sauce, salt and lemon pepper until well mixed; fold very gently into crab mixture. In a large skillet over medium heat, melt butter until hot but not browning. Wet your hands; shape crab mixture into 8 patties. Cook 4 at a time in hot butter until golden brown, about 3-4 minutes each side. Serve on buns topped with lettuce, tomato, and sprinkled with Parmesan.
Copyright © 2002 Carol Stevens, Shaboom's Kitchen, All Rights Reserved