Best 2 Faidleys Crab Cakes Recipes

Calling all seafood enthusiasts! Are you ready to embark on a delectable journey with Faidley's Crab Cakes? Originating from the heart of Baltimore's Inner Harbor, Faidley's has garnered a reputation for serving up some of the most exquisite crab cakes, captivating taste buds and leaving seafood lovers in awe. With a commitment to preserving tradition and delivering a taste of Maryland's culinary heritage, Faidley's crab cakes have become an iconic symbol of culinary excellence. Join us as we delve into the world of Faidley's crab cakes, exploring the secrets behind their remarkable flavor and guiding you towards recreating this Baltimore delicacy in your own kitchen. Discover the art of selecting the freshest ingredients, mastering the perfect balance of seasonings, and achieving that iconic golden-brown crust. Let's embark on this culinary adventure and uncover the secrets to preparing Faidley's crab cakes that will tantalize your taste buds and transport you to the vibrant streets of Baltimore.

Here are our top 2 tried and tested recipes!

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

Ingredients

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

Ingredients

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.

Tips:

Use fresh crab meat for the best flavor.
Gently mix the crab meat with the other ingredients to avoid breaking it up.
Do not overcook the crab cakes, or they will become tough.
Serve the crab cakes with your favorite dipping sauce, such as tartar sauce, remoulade, or cocktail sauce.
Crab cakes can be made ahead of time and refrigerated or frozen for later use.

Conclusion:

Faidley's crab cakes are a delicious and iconic Baltimore dish. By following these tips, you can make your own crab cakes at home that are just as good as the ones from Faidley's. So next time you have a craving for crab cakes, don't go out to a restaurant - make your own at home with this recipe!