Recipe for Mini Crab Cake BLTs


by New Day Producers

Posted on December 15, 2010 at 2:55 PM

Updated Monday, Jan 3 at 2:14 PM

Morton’s The Steakhouse
(Yields 20 Mini 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
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 20 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. 4 minutes on first side. Turn crab cake over using a metal spatula. Finish cooking—approx. 3 minutes. Assemble crab cake on mini hamburger buns with mayonnaise mustard sauce, lettuce, tomato and bacon. Skewer with a toothpick to finish.