Darren's best burger ...
Preheat the oven to 170C
Gently squeeze all of the excess moisture from crabmeat. Carefully examine the crabmeat a handful at time and remove any shell fragments.
Mix the eggs, dry mustard, Worcestershire, parsley, tarragon, mayonnaise, capers, lemon juice, chilli and salt and pepper in a large mixing bowl, then fold in cleaned crabmeat.
Stir gently until just combined, in order to maintain texture of seafood.
Gently fold in the bread crumbs and mix until just combined.
Allow the mixture to rest so the breadcrumbs have adequate time to absorb excess moisture. The crab cake should be extremely moist and tender, just to the point of falling apart.
Divide the crab cake mixture into four portions and shape into a burger form that fits the buns.
Cook the crab burgers in pan over medium heat until golden brow, finish in the oven for 2 to 3 minutes to ensure centre is hot.
While the crab burgers are roasting, toast the burger buns. Place the burgers on the buns and garnish with the lettuce, tomatoes and avocado.
Serve with your favourite tomato sauce.
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