Creole Crab Burgers
['1 pound lump crabmeat, picked over', '1/4 cup mayonnaise', '3 scallions, thinly sliced', '1 large egg, lightly beaten', '1 teaspoon Worcestershire sauce', '3/4 teaspoon dry mustard', '1/2 teaspoon cayenne', '1 3/4 cups fine dry bread crumbs, divided', '3/4 cup vegetable oil', '4 kaiser rolls or hamburger buns, split and toasted', 'Accompaniments: tartar sauce; iceberg lettuce']
Stir together crabmeat, mayonnaise, scallions, egg, Worcestershire sauce, mustard, cayenne, 1/4 teaspoon salt, and 3/4 cup bread crumbs in a bowl until just combined. Form into 4 (1-inch-thick) patties (3 1/2 inches in diameter; patties will be soft but will firm up when fried). Spread remaining cup bread crumbs on a plate, then dredge patties in crumbs, knocking off excess, and transfer to a platter.
Heat oil in a 12-inch heavy skillet over medium heat until it shimmers, then fry patties, turning over once, until golden, 5 to 6 minutes total. Transfer to paper towels to drain.
Assemble burgers with buns and accompaniments.
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