The Ultimate Classic Crab Cake Sandwich: Crisp

Ingredients

• 1 lb (450 g) fresh lump crab meat, picked over for shells
• 1 large egg, lightly beaten
• 3/4 cup (75 g) plain breadcrumbs (preferably panko or fresh white bread crumbs)
• 2 tbsp (30 ml) mayonnaise (preferably full-fat)
• 1 tbsp (15 ml) Dijon mustard
• 1 tsp Worcestershire sauce
• 1 tsp Old Bay seasoning (or another seafood seasoning blend)
• 1/4 cup (15 g) finely chopped fresh parsley
• 2 green onions, finely sliced
• Juice of 1/2 lemon (about 1 tbsp or 15 ml)
• Salt and black pepper, to taste
• 3 tbsp (45 ml) vegetable oil or clarified butter, for frying
• 1/2 cup (120 g) mayonnaise
• 1 tbsp (15 ml) lemon juice
• 1 tsp capers, finely chopped
• 1 tsp hot sauce (such as Tabasco), optional
• 1 tsp finely chopped cornichons or dill pickles
• 4 brioche or soft sandwich buns, toasted
• 4 large leaves of Boston or butter lettuce
• Thinly sliced tomato (optional)
• Pickle slices (optional)