Faidleys World Famous Crab Cakes Recipes

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FAIDLEY'S WORLD FAMOUS CRAB CAKES



Faidley's World Famous Crab Cakes image

These take a while to make, but are worth it. I got these from the newspaper years ago. Faidley's is in Lexington Market on Eutaw St. in Baltimore, MD.

Provided by Bliss

Categories     Crab

Time 5m

Yield 4 serving(s)

Number Of Ingredients 14

1 lb large lump crabmeat, picked over
1 cup crushed saltine
1/2 cup mayonnaise
1 egg
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1 dash Tabasco sauce
vegetable oil (for frying) (optional)
clarified butter (optional) or olive oil, for sauteing (optional)
1 cup mayonnaise
1/2 cup finely chopped dill pickle
1/4 cup minced onion
2 tablespoons chopped parsley
1 tablespoon pickle juice

Steps:

  • Crab cakes: Spread the crab meat out in a flat pan and sprinkle the crushed saltines over the top.
  • In a small bowl, mix mayonnaise, egg, mustard, Worcestershire and tobasco.
  • Pour the mayonnaise over the crab meat and gently toss or fold the ingredients together, taking care not to break up the lumps of crab meat.
  • Let the mixture sit for 2-3 minute.
  • before forming the cakes.
  • Form the cakes by hand or with an ice cream scoop into 8 mounds about 3" in diameter and 3/4" thick.
  • Do NOT pack the mixture too firmly.
  • The cakes should be as loose as possible, yet still hold their shape.
  • Place the cakes on a tray or platter lined with wax paper, cover and refrigerate for at least 1 hour before cooking.
  • Tartar sauce: In a bowl, mix mayonnaise, dill pickles, onion, parsley and dill pickle juice.
  • Chill for at least 1 hour.
  • To fry: Pour oil into a heavy skillet to a depth of about 1 ½".
  • Heat oil and fry crab cakes, a few at a time, until golden brown, about 4 minute.
  • on each side.
  • Remove with a slotted utensil to a paper towel to drain.
  • To broil: Slip them under a preheated broiler until nicely browned, turning to cook evenly, about 4-5 minute.
  • on each side To sauté: Heat a small amount of clarified butter or olive oil, or a combination, in a skillet and sauté the cakes, turning several times, until golden brown, about 8 minute.
  • total cooking time.
  • Serve at once with tartar sauce on the side.
  • Makes 4 servings.

FAIDLEY'S CRAB CAKES



FAIDLEY'S CRAB CAKES image

Categories     Fish

Yield 8 Crab cakes

Number Of Ingredients 8

1/2 cup mayonnaise
1 large egg, lightly beaten
1 tablespoon Dijon mustard
(some prefer to halve mustard amount)
1 tablespoon Worcestershire sauce
1/2 teaspoon hot sauce
1 pound fresh lump crabmeat, drained
1 cup crushed saltines (about 20 crackers)

Steps:

  • Stir together first 5 ingredients; fold in crabmeat and saltines. Let stand 3 minutes. Shape mixture into 8 patties. Place on a wax paper-lined baking sheet; cover and chill 1 hour. Sauté crab cakes in 3 tablespoons butter or oil in a large nonstick skillet 3 to 4 minutes on each side or until golden. Or broil: Slip them under a preheated broiler until nicely browned, turning to cook evenly, about 4-5 minute.

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Top Asked Questions

Why choose Faidley's crab cakes?
A family owned and operated business since 1886, Faidley Seafood continues to operate in Baltimore providing award winning crab cakes, prepared foods and freshly merchandised seafood in a market place atmosphere to locals and visitors alike. "Hands down, Faidley’s is where you should head for a crab cake if you have only one day in Baltimore."
Where to get crab cakes in Baltimore?
Faidley's is in Lexington Market on Eutaw St. in Baltimore, MD." Crab cakes: Spread the crab meat out in a flat pan and sprinkle the crushed saltines over the top. In a small bowl, mix mayonnaise, egg, mustard, Worcestershire and tobasco.
What is the recipe for crab cakes with mayonnaise?
Ingredients. 1 1/2 cup mayonnaise. 2 1 large egg, lightly beaten. 3 1 tablespoon Dijon mustard. 4 (some prefer to halve mustard amount) 5 1 tablespoon Worcestershire sauce. 6 1/2 teaspoon hot sauce. 7 1 pound fresh lump crabmeat, drained. 8 1 cup crushed saltines (about 20 crackers)
How to cook crab cakes in a pan?
Shape mixture into 8 patties. Place on a wax paper-lined baking sheet; cover and chill 1 hour. Sauté crab cakes in 3 tablespoons butter or oil in a large nonstick skillet 3 to 4 minutes on each side or until golden. Or broil: Slip them under a preheated broiler until nicely browned, turning to cook evenly, about 4-5 minute.

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