Crab Cake Burger

Make the tartar sauce: In a small bowl, combine mayonnaise, minced pickles, capers, lemon juice, Dijon mustard, and Old Bay. Mix well, cover, and refrigerate until serving.

Check the crab: Spread the lump crab meat on a baking sheet and carefully pick through it to remove any shell fragments. Try to keep the lumps as intact as possible - they're the star of the show.

Mix the binder: In a large bowl, whisk together mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, and parsley until smooth.

Add crackers and crab: Fold in the crushed saltines, then very gently fold in the crab meat. Use a light hand - you want to coat the crab without breaking up the lumps.

Form the cakes: Divide the mixture into 4 equal portions. Gently form into thick patties about 3/4 inch thick. Don't pack too tightly. Refrigerate for 15-20 minutes to help them hold together.

Pan-fry the crab cakes: Melt butter in a large skillet over medium heat. Carefully add crab cakes and cook for 4-5 minutes per side until golden brown. Handle gently when flipping.

Toast the buns: Split the brioche buns and toast them cut-side down in a separate pan with a little butter until golden.

Assemble the base: Spread a generous amount of tartar sauce on the bottom bun. Add a leaf of butter lettuce and a slice of tomato.

Add the crab cake: Place the golden crab cake on top. Sprinkle with a tiny pinch of additional Old Bay if desired.

Serve: Add more tartar sauce to the top bun, close the burger, and serve immediately with a lemon wedge on the side for squeezing. Enjoy this taste of the Chesapeake!