Faidley’s World Famous Crab Cakes
Description:
These crab cakes, originating from the renowned Faidley’s Seafood in Baltimore’s Lexington Market, are a true culinary delight. While they require a bit of preparation, the ultimate flavor and texture are well worth the effort. With a blend of fresh lump crabmeat and a zesty seasoning mix, these cakes are sure to impress anyone lucky enough to taste them.
Recipe Details
| Detail | Information |
|---|---|
| Cook Time | 4 minutes |
| Prep Time | 1 minute |
| Total Time | 5 minutes |
| Recipe Category | Crab |
| Servings | 4 |
| Rating | ★★★★★ (5/5 based on 20 reviews) |
| Calories | 572.5 |
| Fat Content | 33.8 g |
| Saturated Fat | 5.3 g |
| Cholesterol | 155.5 mg |
| Sodium | 1510.3 mg |
| Carbohydrates | 37.8 g |
| Fiber | 1.1 g |
| Sugar | 7.2 g |
| Protein | 29.7 g |
Ingredients
| Quantity | Ingredient |
|---|---|
| 1 | Lump crabmeat |
| 1 | Mayonnaise |
| 1/2 | Egg |
| 1 | Dijon mustard |
| 1 | Worcestershire sauce |
| 1 | Tabasco sauce |
| 1 | Olive oil |
| Mayonnaise (for tartar) | |
| Dill pickle (for tartar) | |
| 1 | Onion |
| 1/2 | Parsley |
| 1/4 | Pickle juice (for tartar) |
Instructions
-
Prepare the Crab Mixture:
Spread the lump crabmeat evenly in a flat pan, then sprinkle the crushed saltines over the top to provide a delightful crunch.
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-
Mix the Dressing:
In a small bowl, combine the mayonnaise, egg, Dijon mustard, Worcestershire sauce, and Tabasco sauce. Mix until well blended. -
Combine Ingredients:
Gently pour the mayonnaise mixture over the crabmeat, being careful to fold the ingredients together without breaking up the crab lumps. Allow the mixture to rest for 2-3 minutes before shaping. -
Shape the Cakes:
With lightly greased hands or using an ice cream scoop, form the mixture into 8 mounds, each about 3 inches in diameter and ¾ inch thick. Remember, do not pack the mixture too tightly; the cakes should be loose enough to hold their shape yet not fall apart. -
Chill the Cakes:
Arrange the formed crab cakes on a tray lined with wax paper, cover them, and refrigerate for at least 1 hour. This step helps the flavors meld and firms up the cakes for cooking. -
Prepare the Tartar Sauce:
In a separate bowl, mix together mayonnaise, dill pickles, onion, parsley, and pickle juice. Chill for at least 1 hour to allow the flavors to develop. -
Cooking Options:
- To Fry: Pour oil into a heavy skillet to a depth of about 1½ inches. Heat the oil and fry the crab cakes in batches until golden brown, about 4 minutes per side. Use a slotted utensil to remove them and let drain on paper towels.
- To Broil: Preheat the broiler and place the cakes under it, cooking until nicely browned, approximately 4-5 minutes per side. Ensure to turn them for even cooking.
- To Sauté: In a skillet, heat a small amount of clarified butter or olive oil. Sauté the cakes, turning occasionally, until golden brown, totaling about 8 minutes.
-
Serve:
Serve the crab cakes immediately with the chilled tartar sauce on the side for dipping, and enjoy this delectable dish that brings a taste of Baltimore to your table.
Indulge in this ultimate crab cake experience, perfect for any special occasion or casual gathering!
