by Jack and Mary Ellen Lesemann, Charleston, SC  "Cape Romain"

2 large Bahamian Conch, cleaned
1 medium onion
 2 eggs, beaten
1/2 cup Ritz cracker crumbs
1 tsp lemon or lime juice
1/4 tsp pepper
1 tsp parsley

Run conch and onion through fine cutter of meat grinder. Add eggs, crumbs, and lemon or lime juice, pepper or parsley. Shape into 4 burgers and fry on both sides in bacon drippings until brown. Serve with tartar sauce. Serves 2-4.