Best 2 Faidleys World Famous Crab Cakes Recipes

Faidley's crab cakes have earned their reputation as world-famous for their delectable taste and unique preparation methods. Passed down through generations, the secret recipe has been meticulously preserved, ensuring that each crab cake burst with freshness and flavor. As a culinary icon, Faidley's crab cakes have graced the plates of presidents, celebrities, and everyday diners seeking an exceptional seafood experience. With a crispy golden-brown exterior and a tender, flaky interior, these crab cakes are a testament to the culinary expertise that has made Faidley's a beloved institution in Baltimore and beyond. In this article, we embark on a journey to discover the best recipe for Faidley's world-famous crab cakes, unraveling the secrets behind their legendary status.

Let's cook with our 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. Fresh crab meat has a sweeter, more delicate flavor than frozen crab meat. If you can't find fresh crab meat, frozen crab meat is a good substitute.
Don't overmix the crab cakes. Overmixing will make the crab cakes tough.
Be gentle when forming the crab cakes. Don't press them too tightly, or they will fall apart.
Cook the crab cakes over medium heat. This will help them cook evenly without burning.
Serve the crab cakes with your favorite dipping sauce. Some popular dipping sauces for crab cakes include tartar sauce, cocktail sauce, and remoulade.

Conclusion:

Faidley's crab cakes are a Baltimore institution. They are made with fresh crab meat, bread crumbs, eggs, and spices. The crab cakes are then pan-fried until golden brown. Faidley's crab cakes are served with a variety of dipping sauces, including tartar sauce, cocktail sauce, and remoulade. If you are looking for a delicious and authentic crab cake recipe, Faidley's is the place to go. Their crab cakes are made with the freshest ingredients and cooked to perfection. You won't be disappointed.