Faidley's World Famous Crab Cakes

Submitted by Bliss

"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."

 

• Ready In: 5mins
• Ingredients: 14
• Serves: 4

ingredients

• Crab Cakes

• 453.59 g large lump crabmeat, picked over
• 236.59 ml crushed saltine
• 118.29 ml mayonnaise
• 1 egg
• 14.79 ml Dijon mustard
• 14.79 ml Worcestershire sauce
• 0.25 ml Tabasco sauce
• vegetable oil (for frying) (optional)
• clarified butter (optional) or olive oil, for sauteing (optional)

• Tartar sauce

• 236.59 ml mayonnaise
• 118.29 ml finely chopped dill pickle
• 59.14 ml minced onion
• 29.58 ml chopped parsley
• 14.79 ml 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

[Joel W.]

I'm from northeast Baltimore, and I've had a lot of crabcakes. Now I try to make them where I live--in Colorado. This recipe was perfect. I think the saltines are the key. And, I was short on saltines, so I used plain flavored goldfish crackers. Worked. I don't always like Dijon mustard or Worchestershire, but this recipe was perfect. I added parsley for color. I did some oil frying and some broiling. Both were yummy. Broiling is easier. If you want to have a guaranteed good crabcake, use this recipe.

 

[Joani L.]

I've never made crabcakes before, and these were fantastic, not one leftover! I sauteed the bottom, then put them under the broiler for about 5-6 minutes. I made a remoulade with mayo, lemon juice and siracha. Will definitely keep this recipe!

 

[Berthe F.]

Cut the crackers by half- too much filler

 

[CoolSpring L.]

We live here in Maryland and have been making crab cakes and crabbing all our lives. This is a very simple recipe I actually added more saltines buy 1/2 cup I used non salted saltines. Not only is this recipe outstanding and tastes great everyone thought these were the best crab cakes that I've ever made. To cook I always saute the crab cakes at low to medium Heat. Great recipe for great cab crab cakes. Thanks for posting this recipe.

 

[realdad]

This is ABSOLUTELY the BEST Maryland Style crab cake recipe EVER!!! I grew up just north of Baltimore and crabs and crab cakes were something the whole family loved. This recipe nails the taste and consistency! Just follow the recipe EXACTLY. I did sort of deep fry them in about 2 inches of hot oil in a smaller, heavy pan for about 2 minutes on each side. The tartar sauce recipe with a bit of minced onion is a welcome addition!