8 ounces jumbo lump crabmeat, picked over to remove shells and cartilage
1/4 cup bread crumbs
1 egg, beaten
3 tablespoons mayonnaise
1 tablespoon chopped fresh parsley
1 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 cup potato chips, finely crushed
1 tablespoon vegetable oil
2 good quality hamburger buns
Lettuce leaves
Sliced Tomato
Sherry Mayonnaise

Combine the breadcrumbs, egg, mayonnaise, parsley, Worcestershire, mustard, salt and pepper in a medium bowl. Gently fold in the crabmeat, coating well with the other ingredients but not breaking up the lumps. Pat into 2 burgers.

Place the potato chips in a shallow bowl and dip each crab burger in the chips to coat well.

Preheat griddle or skillet to medium high heat. Add the oil and fry the crab burgers for 3 to 5 minutes per side. Place the crab burgers on the buns along with the lettuce, tomato and Sherry Mayonnaise.

Makes 2 servings.

Sherry Mayonnaise

1/2 cup Mayonnaise
2 tablespoons ketchup
2 green onions, finely chopped
2 tablespoons Dry Sherry
1 teaspoon Dijon mustard
salt, pepper and Tabasco sauce, to taste

Combine all ingredients in a small bowl. Cover and refrigerate until ready to use.

Makes 3/4 cups.