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Tuesday, January 6, 2009

morton's crab cakes

morton's crab cake

Last Christmas, A and I went to Pittsburgh to visit his family. This was back before he was in grad school, and we were fortunate enough to have 2 incomes and could afford to take his parents and brother out for a nice dinner at one of our favorite (if somewhat generic) steakhouses, Morton's. The day after was Christmas Eve, the night of his family's big seafood feast. After eating the crab cakes at Morton's, I immediately wanted to try to recreate them for the family meal. I found the recipe online, and the result tasted almost exactly like the original - or maybe better, since I was so proud to have contributed to the tradition. This year, we didn't have Morton's, but we did make a double batch of their crab cakes.

Grocery list: 1 cup fresh white bread crumbs (approximately 6 slices white bread, crusts removed), 2 garlic cloves, 1 shallot, fresh parsley, ground white pepper, prepared horseradish, dijon mustard, mayonnaise, 1 pound jumbo lump crab meat, worcestershire sauce, 2 eggs, tabasco, butter.

parsley garlic shallot breadcrumbs

Start by making the bread crumbs as the base. To a large bowl, add the fresh bread crumbs, then 1 T minced garlic, 1 tsp minced shallots, 1 tsp minced fresh parsley, a pinch of salt and 1/8 tsp ground white pepper.

mustard mayo sauce

Next, make the mustard mayonnaise (a little of which is used in the actual crab cakes; the rest is served on the side when the crab cake is cooked). Mix 1/2 cup mayo with 4 tsp dijon mustard, 1/4 tsp worcestershire, and 1/2 tsp prepared horseradish. Stir well to combine.

jumbo lump crab meat

Rinse the crab meat in a colander, picking through carefully with your hands to make sure there are no little pieces of shell remaining. It's very important to use jumbo lump - it costs a few dollars extra per pound, but the consistency is much better (and there is little to no shell to worry with).

bread crumbs parsley for crab cakes

Assemble the crab cakes by mixing the bread crumb mixture with the crab meat, along with 2 T of the prepared mustard mayonnaise. Also stir in 1 T finely chopped fresh parsley, 1 extra tsp of dijon mustard, 2 beaten eggs, 1/2 tsp worcestershire and 1/4 tsp tabasco.

crab meat mixture

Combine with your hands gently, then shape into 6 mounds. Allow to rest on a cookie sheet in the fridge, uncovered, for 30 minutes. According to a Tyler Florence episode I once saw, this 30 minute rest allows the crab meat to dry out a bit, so it will bake instead of steam itself (which would make for chewier crab).

crab cakes ready to bake

Line a rimmed baking sheet with foil, then brush with melted butter. Add the crab cakes to the sheet, then bake for 5 minutes at 450 degrees. Flip the crab cakes, then cook for another 4 minutes. Serve with extra mustard mayonnaise on the side.

3 comments:

Beana803 said...

I agree that Morton's crabcakes are phenominal. Since I too will not be visiting Pittsburgh for a while, it's nice to know I have this recipe to try. Thanks!

sonno247 said...

I just found your blog, and it is so well done. Bravo! You make the recipes so easy to follow and SEE.

Thank you - Kimberly

KT said...

Beana803 - I hope you give this one a try sometime, it's SO good (although everything tastes better in the burgh!).

Kimberly - thanks so much for the positive feedback, you made my day! :)

KT