Crab Cakes

I love Morton's Steakhouse and I love it even more that they share their recipes. I can never get enough crab cakes and this promises to be good.

Baked Crab Cakes with Mustard Mayonnaise Sauce
Serves 6

1 pound fresh lump crabmeat (about 3 cups loosely packed)
1 cup Alex’s Bread Crumbs (recipe included below)
1 large egg
8 tablespoons Mustard-Mayonnaise Sauce (recipe included below)
1 tablespoon chopped fresh curly-leaf parsley
1 teaspoon Dijon mustard
1/2 teaspoon Worcester sauce
1/4 teaspoon Tabasco sauce.
6 tablespoons clarified butter melted or olive oil

Preheat oven to 450-degrees.
Drain the crabmeat and put in a medium bowl. Pick through the crabmeat to remove any bits of shell, if necessary. Add the bread crumbs and gently toss until combined.
In a small bowl, whisk together the egg, 2 tablespoons of the Mustard-Mayonnaise Sauce, the parsley, mustard, and Worcester and Tabasco sauces. Pour this mixture over the crabmeat. Using a rubber spatula, gently fold the egg mixture into the crabmeat.
Divide the crabmeat into six equal portions, each measuring 1/2 cup. Gently form each portion of crabmeat into a ball and flatten into a 1-inch-thick cake.
Put the butter in a 7×11-inch ovenproof dish and then put the crab cakes in the pan. Bake for 7 to 8 minutes, or until golden brown on the bottom. Gently turn the crab cakes and bake for 7 to 8 minutes longer, or until the cakes are golden brown on both sides and cooked through. Serve with the remaining 6 tablespoons of Mustard-Mayonnaise Sauce on the side.
NOTE: Be sure to handle the crabmeat with care, and once the cakes are formed, handle them even more gently, as you would a ripe peach.

Alex’s Bread Crumbs
Makes about 2 cups

8 ounces firm white bread (4 to 5 slices)
5 teaspoons minced garlic
2 teaspoons minced shallot
2 teaspoons chopped fresh curly-leaf parsley
Salt and freshly ground white pepper

Slice the crusts from the bread and then cut the bread into large chunks. Discard the crusts or reserve them for another use.
In the bowl of a food processor fitted with a metal blade, grind the bread to fine crumbs. Transfer the crumbs to a mixing bowl.
Pat the garlic and shallot dry with a paper towel. Add to the bread crumbs and toss to mix. Add the parsley, toss, and season to taste with salt and pepper. Mix well. Use right away or store the bread crumbs in a tightly covered container for up to 24 hours.
Mustard-Mayonnaise Sauce:
Makes about 1 3/4 cups

1 1/2 cups mayonnaise
3 tablespoons Dijon mustard
3/4 teaspoon Worcestershire sauce
1 1/2 teaspoons prepared horseradish

In a mixing bowl, stir together the mayonnaise, mustard, Worcestershire sauce and horseradish. Whisk with a wire whisk until lightened and smooth.
Use immediately or transfer to a lidded container and refrigerate up to 5 days.