b'Crab and Lobster BurgersMICHAEL HILLYERServes 41 pound lobster meat, broken into pieces (largest piece X inch) 1 pound Dungeness crabmeat 1 teaspoon dry mustard 1 teaspoon Worcestershire sauce 1 teaspoon parsley, freshly chopped 2 eggs, beaten X cup mayonnaise W teaspoon onion powder W teaspoon kosher salt V cup plain bread crumbs 2 tablespoons unsalted butter, preferably clarified4 brioche buns or hamburger buns FOR THE TARTAR SAUCE (yields 1 cups):1 cup mayonnaise W cup half-sour pickles, seeds removed, diced 1 tablespoon red onion, diced 1 tablespoon celery (with leaves), diced 1 tablespoon parsley, freshly chopped 1V tablespoons fresh lemon juice1 tablespoon capers 2 teaspoons caper juice (from the ja r) B/i teaspoon kosher saltPinch ground white pepper Pinch cayenne pepperFOR THE CORN RELISH (yields 2 cups): 3 ears corn (X pound of corn), freshly shucked Ice water, for shocking the corn B/d cup red bell peppers, diced B/d cup red onion, diced 2 tablespoons parsley, chopped 2 tablespoons Pompeian Extra Virgin Olive Oil V tablespoon Pompeian Red Wine Vinegar W teaspoon kosher salt Black pepper, freshly ground, to tastePreheat the oven to 350 degrees. Gently squeeze all of the excess moisture from the lobster and crab meats. Carefully examine the lobster and crab meat a handful at a time and remove any 45'