Faidley's World Famous Crab Cakes

~Bliss~'s Note:

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.

• Total Time: 5 mins
• Prep Time: 1 mins
• Cook Time: 4 mins

Ingredients:

Servings: 4

Crab Cakes

• 1 lb large lump crabmeat , picked over
• 1 cup crushed saltine
• ½ 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)

Tartar sauce

• 1 cup mayonnaise
• ½ cup finely chopped dill pickles
• ¼ cup minced onion
• 2 tablespoons chopped parsley
• 1 tablespoon pickle juice

Directions:

1. Crab cakes: Spread the crab meat out in a flat pan and sprinkle the crushed saltines over the top.
2. In a small bowl, mix mayonnaise, egg, mustard, Worcestershire and tobasco.
3. 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.
4. Let the mixture sit for 2-3 minute.
5. before forming the cakes.
6. Form the cakes by hand or with an ice cream scoop into 8 mounds about 3" in diameter and 3/4" thick.
7. Do NOT pack the mixture too firmly.
8. The cakes should be as loose as possible, yet still hold their shape.
9. Place the cakes on a tray or platter lined with wax paper, cover and refrigerate for at least 1 hour before cooking.
10. Tartar sauce: In a bowl, mix mayonnaise, dill pickles, onion, parsley and dill pickle juice.
11. Chill for at least 1 hour.
12. To fry: Pour oil into a heavy skillet to a depth of about 1 ½".
13. Heat oil and fry crab cakes, a few at a time, until golden brown, about 4 minute.
14. on each side.
15. Remove with a slotted utensil to a paper towel to drain.
16. To broil: Slip them under a preheated broiler until nicely browned, turning to cook evenly, about 4-5 minute.
17. 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.
18. total cooking time.
19. Serve at once with tartar sauce on the side.
20. Makes 4 servings.

Reviews

[amurphy_3619931]

These are the BEST! Use fresh all lump crabmeat. Minimal handling and let them rest before cooking Mustard amount is not overwhelming. Never made the tarter sauce. Try Texas Pete instead. YUMMY.

[kpestrada]

These were great crab cakes...I made them exactly as directed. Didn't think the mustard was too much. I love Faidley's crab cakes in Baltimore and was looking for the recipe. If this doesn't taste exactly like it, it is very close to the real thing.

[Carmen B.]

These were all right, but the mustard was overwhelming. I'll make these again with less mustard and see how they are. I also used two cans of canned crabmeat instead of the fresh.