Faidley's Crab Cake Recipe
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.When diving into the world of Faidley's crab cake recipe, you'll be introduced to a delightful combination of fresh crab meat, seasonings and a secret ingredient - crushed saltines.
Equipment
- 1 flat pan
- 1 separate small bowl
- 1 wax paper-lined cookie sheet
- 1 heavy skillet
Ingredients
- 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
Instructions
- 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.
- Mix the mayonnaise, egg, Dijon mustard, Worcestershire sauce and Tabasco sauce in a separate small bowl.
- 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.
- 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.
- Refrigerate the crab cakes for at least one hour to help them firm up and hold their shape.
- 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.
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