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.