FoodReference.com (Since 1999)
RECIPE SECTION - Over 10,000 Recipes

 

You are here > Home > Recipes

SEAFOOD RECIPESCRAB Recipes >  Morton’s Crab Cakes

 

CULINARY SCHOOLS
& COOKING CLASSES

From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees -  Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

 

MORTON’S CRAB CAKES

Breadcrumbs

    • 1 Tbsp. Garlic, finely chopped
    • 1 tsp. Shallots, finely chopped
    • 1 tsp. Parsley, fresh, finely chopped
    • 1 cup White Bread crumbs, fresh
    • 1/8 tsp. Salt
    • 1/8 tsp. White pepper, ground

In a mixing bowl, thoroughly mix garlic, shallots and parsley into breadcrumbs. Add salt and pepper.


Mustard Mayonnaise

    • 1/2 cup Mayonnaise, heavy
    • 4 tsp. Grey Poupon Dijon Mustard
    • 1/4 tsp. Worcestershire Sauce
    • 1/2 tsp. Horseradish, prepared

Mix all ingredients thoroughly in a stainless steel mixing bowl using a wire whip.
You will use 2 Tbsp. to prepare crab cakes, and the balance will be served on the side.


Crab Cakes

    • 1 lb. Jumbo Lump Crabmeat
    • 1 cup Bread crumbs, prepared
    • 1 Tbsp. Parsley, fresh and finely chopped
    • 2 Tbsp. Mustard Mayonnaise
    • 1 tsp. Grey Poupon Dijon Mustard
    • 1/4 cup Pasteurized Whole Egg
    • 1/2 tsp. Worcestershire Sauce
    • 1/4 tsp. Tabasco Sauce
    • Clarified Butter as needed


Drain crabmeat of all excess liquid and place in a stainless bowl.
Add bread crumbs and toss to distribute evenly.

In a separate bowl, combine remaining ingredients with a wire whip. Pour over crabmeat mixture.
Mix GENTLY to combine all ingredients.

Divide evenly into 6 portions and form into balls.
Flatten slightly to 1” thick – do not make perfectly flat, because cake should have grooves.

Place portioned crab cakes on a non-stick cookie sheet, slightly oiled with clarified butter.
Place in a preheated 450-degree oven and bake approx. 5 minutes on first side.
Turn crab cake over using a metal spatula.
Finish cooking—approx. 4 minutes.

Place crab cakes in center of plate.
Garnish with lemon and 1 Tbsp. of Mustard Mayonnaise sauce per crab cake.
 

Recipe courtesy of Morton’s The Steakhouse
About Morton’s: Morton's Restaurant Group, Inc. is the world's largest operator of company-owned upscale steakhouses. Morton's steakhouses have remained true to its founders' original vision of combining generous portions of high quality food prepared to exacting standards with exceptional service in an enjoyable dining environment. The Company owns and operates 76 Morton's steakhouses located in 64 cities in 27 states, and in Puerto Rico and five international locations (Toronto, Singapore, Hong Kong, Macau, and Mexico City), as well as one Italian restaurant.

 

 

RELATED RECIPES

  Home   |   About & Contact   |   Recipe Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of FoodReference.com from your website. 
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2016 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
 Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.
 

FoodReference.com Logo

 

 

Popular Pages