Recipe: Morton's Crab Cakes

Crab cakes with Morton's

CHARLOTTE, NC (WBTV) - The staff at Morton's, The Steakhouse, visited WBTV News Saturday Morning to share the recipe for it's crab cakes:

Morton's, The Steakhouse, Crab Cakes


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.


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.


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.

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