Preheat oven to 350°F.

Prepare lobster and crab meat for using as described above. Set aside. Can be done up to 4 hours in advance. Store in a tightly covered container, in the refrigerator, until ready to use.

In a large mixing bowl, add dry mustard, Worcestershire sauce, parsley, eggs, mayonnaise, onion powder and salt. Mix well.

Gently fold in prepared lobster and crab meat. Stir until just combined to maintain texture of seafood.

Gently fold in the bread crumbs. Again, mix until just combined. Do not add additional bread crumbs. Allow the mixture to rest so the breadcrumbs absorb excess moisture. The lobster and crab mixture should be extremely moist and tender, just to the point of falling apart when you work with it.

Divide mixture into four portions. Shape each portion into a patty form in a size that fits your buns.

Place butter in a skillet. Place over medium heat. Heat until just smoking

Fry crab burgers in skillet until golden brown, flipping once.

Place on baking tray, oiled or sprayed with non-stick spray.

Place tray in oven. Bake for 2 to 3 minutes to ensure center is hot.

Toast the buns.

Place the burgers on the buns.

Serve with tartar sauce (See Boxes Below for a Link to Our Capital Grille Tartar Sauce Recipe + Other Tartar Sauces from your Favorite Seafood Restaurants)