morton's crab cakes

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.



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.



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.



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).



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.



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).



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.

favorite ATL restaurants for indulging...

A reader requested a few recommendations for an upcoming trip to Atlanta, specifically places for indulging, so I thought I'd share with everyone in case there are others who are visiting here any time soon...  Here are a few of my favorites to celebrate special occasions:

Kevin Rathbun Steak: Since my favorite meal is a steak and a good cab, this restaurant is hands-down my favorite place in Atlanta (my "birthday" place).  The atmosphere is so much cooler than the steakhouses in Buckhead that are supposed to be the best - Morton's, Ruth's Chris, Chops, et al.  It's kind of like N9NE in Vegas, with a "modern ski chalet" twist to the interior decorating.  They feature both wet and dry-aged steaks, and no matter what you get, you will love it.  DO NOT EAT HERE without getting the mac-and-cheese with truffle bread crumbs.  There are no words to describe this.

JOEL: This west Buckhead restaurant is well known for its extensive wine list (and very cool glass cellar that they will let you browse), but the best thing on the menu is their creme brulee.  The best I've ever had.  It's a french menu "with asian and mediterranean influences" - you can't go wrong here.

Now I'm going to throw in my 2 favorite restaurants, which aren't necessarily in the "indulge" category if that means you want to spend over $150 per person...  But these are the places that are so good they are what I crave when I come back from week(s)-long international trips and I just want a place that is familiar, and comfortable, with the best food in the world.  Don't get me wrong, they are still *very* nice places, and you can do a lot of damage if you let loose with the wine lists.  All have entree options between $18-30 (estimated).

Murphy's: I get emotional talking about this place.  It's my second home.  The little wine shop attached is where I buy all my wine from, and I know at least half the staff by name.  So yes, I'm biased.  But have their burger with a glass of the BV Tapestry, and you'll see why this place is my favorite way to remind myself why I'm glad I'm American :)

Food 101: Best fried chicken you'll ever try.  The caesar salad is incredible (these crushed up bread crumbs and whole romaine leaves - don't know what it is, but it's ridiculous).  The trout with bacon and brussel sprouts is what I order when I've been there too recently to have the fried chicken again.  All that in an unassuming front on N. Highland (just north of Morningside), where you can always get a reservation - perfect.

chef sev cracks the benihana code: yum yum sauce

I have always loved a good "Japanese steakhouse" -- in college my friend Morgan and I would save up for special occasions to go over to the hibachi grill for the early bird special (2 for $19.95!). While I love the highly trained grill masters who can create little bunny rabbits out of shrimp tails and flaming volcanoes out of stacked vidalia onions, my favorite thing has always been the mysterious "yum yum sauce"-- the white sauce that they provide on the side for dipping your shrimp and vegetables into (or for smothering your entire plate indiscriminately). I have tried and failed to figure out the secret to this sauce for years, but there isn't a Benihana in the world that will give up the ingredient list. That is, until A's dad, AKA "Chef Sev", decided to crack the code. He has succeeded - don't ask, because he won't reveal his sources - and the result was the absolute perfect replica of benihana's world-famous yum yum sauce. We grilled up shrimp, chicken, steak and tons of mixed vegetables last night, and drowned it all in this amazing sauce. Grab this recipe while you can, before the Benihana trademark police force me to take it down...

Grocery list: 1 cup hellmann's mayo (regular, not light), 1/2 teaspoon each: sugar, paprika, ketchup, ground ginger, hot sauce, dry mustard powder, white pepper; 1/2 Tablespoon garlic juice (found in the asian food section of any grocery store, OR you can substitute garlic powder if you can't find the juice), 1/8 tsp salt, 2 T melted butter, 3 tsp rice vinegar, 1/4 cup water.



This picture looks pretty disgusting, but these are all the ingredients.



Whisk together and refrigerate for at least several hours or overnight, to allow the flavors to blend. Bring to room temperature before serving. Thanks Chef Sev!