Morton’s crab cakes are incredible! The jumbo lumps of crab are delicious and there’s almost no filler – this is a wonderful dish. They are easy to make too.
Breadcrumbs
In a mixing bowl, stir the garlic, shallots and parsley into the bread crumbs, being careful not to leave any clumps of garlic or shallots. Add salt and pepper. Set aside.
Mustard mayonnaise
In a mixing bowl, combine mustard, mayonnaise, Worcestershire and horseradish. Refrigerate.
Crab cakes
In a stainless steel bowl, toss the crab meat with the prepared crumbs. In a separate bowl, whisk together mustard mayonnaise with the parsley, Dijon mustard, eggs, Worcestershire and Tabasco sauces. Pour over crab meat mixture and mix gently to combine. Divide into 6 portions. Flatten slightly. Place crab cakes on a buttered, nonstick cookie sheet. Place in a preheated 500 degree oven. Bake 8 minutes Serve with mustard mayonnaise and a lemon wedge. Makes 6 servings.
Wine Recommendation
Don’s wine recommendation is Zaza. Tanji’s recommendation, Rochioli.
Ingredients
Breadcrumbs
- 1 T Garlic, chopped
- 1 t Shallots, chopped
- 1 t Fresh parsley, finely chopped
- 1 c Fresh white bread crumbs
- 1/8 t Salt
- 1/8 t Pepper
Mustard mayonnaise
- 1/2 c Mayonnaise
- 4 t Dijon mustard
- 1/4 t Worcestershire sauce
- 1/2 t Horseradish, prepared
Crab cakes
- 1 lb Jumbo lump crab meat
- 1 c Bread crumbs, as prepared above
- 1 T Fresh parsley, finely chopped
- 2 T Mustard mayonnaise, as prepared above
- 1 t Grey Poupon(tm) Dijon mustard
- 2 Eggs, beaten
- 1/2 t Worcestershire sauce
- 1/4 t Tabasco(tm) sauce
