Morton's Restaurant Group, Inc. owns and operates Morton's of Chicago, a high-end steakhouse restaurant chain aimed at a business clientele, and Bertolini's Authentic Trattorias, a smaller chain offering Italian specialties in a casual dining atmosphere. At the end of 1998 Morton's Restaurant Group owned and operated 43 Morton's of Chicago and 12 Bertolini's units. All Morton's of Chicago restaurants were similar in style, concept, and decor, and were located in retail, hotel, commercial, and office building complexes in major metropolitan areas and urban centers. Catering primarily to business-oriented clients, Morton's of Chicago had an average per person check of about $65 in 1998. The Bertolini's restaurants offered white tablecloth service, with an average per person check of about $20. Morton's Restaurant Group also held a minority of stock in two other restaurant chains, Mick's and Peasant.
Morton's Steakhouse Copycat Recipe
1 tablespoon garlic, finely chopped
1 teaspoon shallots, finely chopped
1 teaspoon parsley, fresh, finely chopped
1 cup white bread crumbs, fresh
1/8 teaspoon salt
1/8 teaspoon white pepper, ground
In a mixing bowl, thoroughly mix garlic, shallots and parsley into breadcrumbs. Add salt and pepper.
1/2 cup mayonnaise, heavy
4 teaspoons Grey Poupon Dijon Mustard
1/4 teaspoon Worcestershire sauce
1/2 teaspoon horseradish, prepared
Mix all ingredients thoroughly in a stainless steel mixing bowl using a wire whip. You will use 2 tablespoons to prepare crab cakes, and the balance will be served on the side.
1 lb. jumbo lump crab meat
1 cup bread crumbs, prepared
1 tablespoon parsley, fresh and finely chopped
2 tablespoons mustard mayonnaise
1 teaspoon Grey Poupon Dijon Mustard
1/4 cup pasteurized whole egg
1/2 teaspoon Worcestershire sauce
1/4 teaspoon Tabasco sauce
clarified butter as needed
Drain crab meat 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 crab meat mixture. Mix gently to combine all ingredients. Divide evenly into 6 portions and form into balls. Flatten slightly to 1 inch 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. 5 minutes on first side. Turn crab cake over using a metal spatula. Finish cooking for about 4 minutes. Place crab cakes in center of plate. Garnish with lemon and 1 tablespoon of mustard mayonnaise sauce per crab cake.