Faidley’s Crab Cake Recipe

Faidley’s crab cake recipe has gained a reputation as one of the most delicious and sought-after dishes in the culinary world.

With a rich history that dates back to 1886, Faidley Seafood has been serving its award-winning crab cakes to locals and visitors of Baltimore, where their unique style and flavors have left an indelible mark on seafood cuisine.

What I love the most personally is the delightful combination of fresh crab meat, seasonings, and a secret ingredient – crushed saltines.

This recipe perfectly balances rich crab flavor and a delightful, crispy exterior.

How to Make Faidley’s Crab Cakes

Ingredients List

• 1 lb Lump crabmeat
• 10 Saltine cracker crumbs
• 1 egg
• 1 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon Worcestershire sauce
• Dash of Tabasco sauce
• Vegetable oil, olive oil, or unsalted butter for frying

Step-by-step process

Step 1: Prepare the crab mixture

Spread the fresh lump crabmeat on a flat pan or cookie sheet.

Examine it for any shell or cartilage and carefully remove it.

Sprinkle the crushed saltine cracker crumbs over the crab meat.

Step 2: Mix the mayonnaise mixture

Mix the mayonnaise, egg, Dijon mustard, Worcestershire sauce, and Tabasco sauce in a separate small bowl.

Step 3: Combine crab and mayonnaise mixtures

Fold the mayonnaise mixture into the crabmeat and cracker crumbs, gently mixing until well combined.

Be careful not to break up the lumps of crab meat.

Step 4: Form the crab cakes

Using an ice cream scoop or your hands, gently shape the crab mixture into round patties about 3 inches in diameter.

Arrange the crab cakes on a wax paper-lined cookie sheet.

Step 5: Chill the crab cakes

Refrigerate the crab cakes for at least one hour to help them firm up and hold their shape.

Step 6: Cook the crab cakes

Heat a heavy skillet over medium-high heat and add a gentle drizzle of vegetable oil, olive oil, or a dollop of unsalted butter.

Carefully place the crab cakes into the hot skillet, making sure not to overcrowd the pan.

Cook for 2-3 minutes on each side or until they are golden brown and crispy.

Serve your Faidley’s Crab Cakes with your favorite side dish or sauce, and enjoy the delicious taste of this award-winning crab cake recipe.

Side Dishes for Faidley’s Crab Cakes

Faidley’s Crab Cakes are a classic and delicious seafood treat.

To make your meal even more satisfying, consider pairing them with some complimentary side dishes.

Here are a few options that go well with the flavors of Faidley’s Crab Cakes:

Lemon Aioli

Whip up a batch of Lemon Aioli by combining mayonnaise, lemon juice, garlic, and salt.

This tangy and creamy sauce adds a zesty kick to the crab cakes and enhances their seafood taste.

Fresh Vegetable Salad

A garden-fresh vegetable salad makes for a refreshing contrast with the richness of Faidley’s Crab Cakes.

Mix together tomatoes, cucumbers, bell peppers, onions, cilantro and parsley.

Toss everything in a simple dressing made of lime juice, vinegar, and sauce vegetable oil.

Ingredients Substitutes

Saltine Crackers Substitute

If you don’t have saltine crackers on hand, you can use other types of crackers, such as Ritz or club crackers.

Alternatively, you can replace the crackers with an equal amount of breadcrumbs—either plain or seasoned, according to your preference.

This will still provide the needed texture and binding for the crab cakes.

How to Store Faidley’s Crab Cakes

Storing Faidley’s crab cakes properly is essential to retain their freshness, taste, and texture.

Here are a few methods to store your delicious crab cakes:

Freezing the Crab Cakes

You can freeze the crab cakes to extend their shelf life and enjoy them at a later time.

To do this, first, let your freshly prepared crab cakes cool down to room temperature.

Next, place a wax paper sheet on a baking or cookie sheet.

Arrange the crab cakes on the wax paper, making sure they aren’t touching each other.

Place the sheet with the crab cakes in the freezer for a couple of hours or until they’re completely frozen.

Once frozen, transfer the crab cakes to an airtight container or heavy-duty freezer bag and return them to the freezer.

They can be stored like this for up to three months.

Refrigerating the Crab Cakes

If you plan to consume your crab cakes within two to three days, you can simply refrigerate them.

After allowing the crab cakes to cool to room temperature, wrap each cake individually in plastic wrap or place them in an airtight container.

Store them in the refrigerator, keeping them away from strong-smelling ingredients to avoid flavor contamination.

Common Mistakes to Avoid

Here are the most common mistakes to avoid when preparing Faidley’s Crab Cake.

Overpacking the Crab Cakes

When forming Faidley’s crab cakes, be sure not to pack the mixture too firmly.

The cakes should be as loose as possible yet still hold their shape.

Overpacking will result in dense and less flavorful cakes.

Not Picking Over the Crabmeat

Before starting, always carefully pick over the crabmeat to remove any shell or cartilage bits.

This ensures a better mouthfeel and a more enjoyable eating experience.

Skimping on Quality Ingredients

Using high-quality, fresh crabmeat is essential for achieving the best taste and texture.

Avoid using canned or imitation crabmeat.

Additionally, do not use low-quality mayonnaise or other cheap substitutes for ingredients, as it can compromise the flavor of the crab cakes.

Overcooking or Undercooking the Crab Cakes

It’s important to cook the crab cakes to the right level of doneness.

Overcooking can result in dry and tough crab cakes while undercooking may lead to a mushy texture.

Follow the recommended cooking instructions, which typically call for broiling for 5 minutes until golden brown and warm in the center.