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Crab Cakes with Mustard-Mayonnaise Sauce

Demonstrated by: Executive Chef Jack Mead.
Holidays Sizzle at Mortons The Steakhouse Honolulu - April 16, 2003.



Crab Cakes with Mustard-Mayonnaise Sauce

  • Clarified butter
  • 1 tablespoon minced garlic
  • 1 teaspoon minced shallots
  • 4 teaspoons minced parsley
  • 1 cup fresh bread crumbs
  • 1/8 teaspoon salt
  • 1/8 teaspoon white pepper
  • 1 lb jumbo lump crabmeat, well drained
  • 8 tablespoons *Mustard-Mayonnaise Sauce, divided
  • 1 teaspoon Dijon mustard
  • 2 eggs, beaten
  • 1/2 teaspoon Worcestershire sauce
  • 1/4 teaspoon hot pepper sauce
  • 3 lemons, halved and seeded

*Mustard-Mayonnaise Sauce

  • 1/2 cup mayonnaise
  • 4 teaspoons Dijon mustard
  • 1/4 teaspoon Worcestershire sauce
  • 1/4 teaspoon prepared horseradish
  • Whisk all ingredients together. Makes about 1/2 cup.


Preheat electric oven to 450°F. Lightly brush a non-stick baking sheet with clarified butter. In a large bowl, combine garlic, shallots, parsley, bread crumbs, salt and pepper; mix well. Add crabmeat; toss until well mixed. In a small bowl whisk together, 2 tablespoons of the *Mustard-Mayonnaise Sauce, the Dijon mustard, eggs, Worcestershire sauce, and hot pepper sauce. Add to crabmeat mixture, mixing gently. Divide mixture into 6 balls, flatten to 1-inch thick patties. Place crab cakes on prepared baking sheet, bake for 5 minutes; turn and bake another 4 minutes. To serve, top each crab cake with 1 tablespoon of the *Mustard-Mayonnaise Sauce and a lemon half. Makes 6 servings.


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