Cajun Ribeye Steak
Crab Cakes

Cajun Ribeye Steak

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Ingredients
  • Ribeye Steaks (at least 1" to 1½" thick)
  • 1 cup Cajun Seasoning (available to purchase at Morton's the Steakhouse)
  • 4 cups salad oil
Directions

  1. Place Morton's Cajun Seasoning in a shallow pan.
  2. One by one, pack the seasoning on the steaks.
  3. Do not remove the blood from the meat before packing with the seasoning.
  4. Hit with jacarder 4-5 times, repeat for each steak.
  5. Do not jacard with so much force as to flatten the meat.
  6. Place steak in pan, pour salad oil on and let marinate in fridge for 60 hours.
  7. Never combine Ribeyes marinated at different times.
  8. Grill to desited doneness.
  9. 4-5 Minutes on each side for rare to medium rare, 6-8 minutes on each side for medium. (Timing also dependson how hot your grill or oven is)
  10. Best way to test is with your thromometer on the thickest part of the Ribeye. (100°F for rare; 110-120°F for medium rare; 125-140°F for medium; 145-155°F for medium well; 165°F+ for well)
  11. Turn steaks once on the grill (searing both sides). The more you handle the steak, the more flavor is lost. Do not cut into the steak to test for doneness.
Crab Cakes

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Ingredients
    Breadcrumbs:
  • 1 cup white bread
  • 1 Tbsp. garlic (finely chopped)
  • 1 tsp. shallots
  • 1 tsp. parsley (fresh, finely chopped)
  • 1/8 tsp. salt
  • 1/8 tsp. pepper
    • Mustard Mayonnaise Sauce:
  • 1/2 cup Mayonnaise, heavy
  • 4 tsp. Dijon Mustard, grey poupon
  • 1/4 tsp. Worcestershire Sauce
  • 1/2 tsp. Horseradish Sauce
    • Crab Cakes:
  • 1 lb Jumbo Lump Crab meat
  • 1 cup Breadcrumbs, prepared
  • 1 Tbsp. parsley (fresh, finely chopped)
  • 2 Tbsp Mustard mayonnaise
  • 1 tsp. Dijon Mustard, grey poupon
  • 1/4 cup pasteurized whole egg
  • 1/2 tsp. Worcestershire Sauce
  • 1/4 tsp. Tabasco Sauce
  • Clarified Butter as needed
Directions

  1. Drain crab meat of all excess liquid and place in stainless bowl.
  2. Add breadcrumbs and toss to distribute evenly.
  3. In a separate bowl, combine remaining ingredients with a wire whip.
  4. Pour over crab meat mixture.
  5. Mix GENTLY to combine all ingredients.
  6. Divide evenly into 6 portions and form into balls.
  7. Flatten slightly to 1" thick - do not make perfectly flat. (cakes should have grooves)
  8. Place portioned crab cakes on a non-stick cookie sheet, slightly oiled with clarified butter.
  9. Place in a preheaded 450°F oven and bake approx 5 minutes on first side.
  10. Turn crab cake over using a metal spatula.
  11. Garnish with lemon and 1 Tbsp. of Mustard mayonnaise sauce per crab cake.
Morton's The Steakhouse
Caesars Atlantic City
2100 Pacific Avenue
Atlantic City, NJ 08401
Phone: 609-449-1044
Fax: 609-449-1034
www.mortons.com

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