What Is Faidley’s Crab Cake Recipe?
Faidley’s Crab Cake recipe is a famous dish from Faidley Seafood in Baltimore, Maryland. It’s known for using lump crab meat, Old Bay flavor, and a special mix of spices. This recipe for crab cakes is shaped into patties and carefully broiled until they have a nice golden outside and a juicy, tasty inside.
Made with care and cooking know-how, Faidley’s Crab Cake shows how Faidley Seafood values quality. They pick fresh blue crab meat locally to bring out its natural sweetness. The secret mix of spices, with hints of Old Bay seasoning, mustard, and Worcestershire sauce, gives each bite a unique and irresistible flavor.
You can easily make Faidley’s Crab Cake at home following a simple cooking process. Known for being easy and genuine, the recipe reflects Faidley’s commitment to providing a fast yet delightful dining experience. The result is a perfect mix of textures and flavors, making every bite a sign of Faidley’s culinary excellence.
More than just a recipe for Faidley’s Crab Cake easy represents a cooking tradition rooted in Maryland’s seafood history. Whether you enjoy it at Faidley Seafood or make it using their famous recipe, these crab cakes show off Baltimore’s delicious food history, giving you a taste of the past and culture in every tasty bite.
Faidley’s Crab Cake Recipe Ingredients
For the Cake
- 1 pound lump crab meat
- 1 cup crushed saltine crackers
- 1/2 cup mayonnaise
- 1 egg
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- Dash of Tabasco sauce
- Vegetable oil (for frying) or olive oil/butter (for sautéing, optional)
For Tartar Sauce
- 1 cup mayonnaise
- 1/2 cup finely chopped dill pickle
- 1/4 cup minced onion
- 2 tablespoons chopped parsley
- 1 tablespoon pickle juice
Equipment for Faidley’s Crab Cake Recipe
Faidley’s Crab Cake Recipe Cooking Instructions
- Spread crab meat in a pan, and sprinkle crushed saltines over it.
- In a bowl, mix mayonnaise, egg, Dijon mustard, Worcestershire, and Tabasco.
- Pour the mayonnaise mix over the crab meat, and gently toss without breaking up the lumps.
- Let it sit for 2-3 minutes before forming cakes.
- Shape into 8 loose, 3″ diameter, 3/4″ thick cakes. Refrigerate for at least 1 hour.
- For tartar sauce, mix mayonnaise, dill pickle, onion, parsley, and pickle juice. Chill for 1 hour.
- To fry: Heat oil, and fry cakes for 4 minutes on each side.
- To broil: Broil for 4-5 minutes each side.
- To sauté: Sauté in butter/oil for 8 minutes total.
- Serve with tartar sauce.
- Makes 5 servings.
For Variation of Faidley’s Crab Cake Recipe
- Add Old Bay seasoning for extra flavor.
- Use fresh blue crab meat for authenticity.
- Customize with personal touches, but keep the crab meat lumps intact.
- Serve hot with lemon wedges on the side. Enjoy your Faidley’s Crab Cake experience.
Serving Suggestions for Faidley’s Crab Cake Recipe
- Place crab cakes on a plate for an appealing presentation.
- Sprinkle chopped parsley for color or add a lemon wedge for a zesty touch.
- Serve with tartar sauce or remoulade for dipping.
- Pair with a simple green salad or fresh herbs for a refreshing element.
- Include warm crusty bread or rolls for versatility.
- Consider a crisp white wine like Sauvignon Blanc for a delightful pairing.
Storage Tips for Faidley’s Crab Cake Recipe
After preparing Faidley’s Crab Cakes, ensure their freshness and flavor with proper storage techniques. For freezing, let the cakes cool to room temperature, arrange them on a wax paper-lined sheet, freeze until solid, and then transfer to an airtight container or freezer bag for up to three months.
If refrigerating for short-term consumption within two to three days, individually wrap the cakes in plastic or store them in an airtight container after cooling. When storing, be mindful of avoiding strong odors to prevent flavor contamination.
Additionally, avoid common mistakes like overpacking the cakes, meticulously picking over the crabmeat, opting for high-quality ingredients, and following the recommended cooking instructions to achieve the best results.
Tips for Success
- Use high-quality lump crab meat for the best taste.
- Mix ingredients gently to maintain a satisfying, chunky texture.
- Chill crab cakes for at least 30 minutes before cooking.
- Preheat the skillet to ensure a golden-brown crust.
- Aim for uniform-sized crab cakes for even cooking.
- Use fresh parsley and quality crackers for authenticity.
- Serve immediately for the best experience.
- Feel free to customize the recipe to suit your taste.
Alternative Ingredients
- Canned crab meat or imitation crab can replace fresh lump crab.
- Breadcrumbs or panko can substitute for saltine crackers.
- Greek yogurt or sour cream can replace mayonnaise.
- Regular yellow mustard can replace Dijon mustard.
- Soy sauce or a combination of apple cider vinegar and sugar can replace Worcestershire sauce.
- Make a homemade Old Bay seasoning with paprika, celery salt, black pepper, and other spices.
- Use 1/4 cup plain yogurt or buttermilk as an egg substitute.
FAQs for Faidley’s Crab Cake Recipe
Can I use canned crab meat instead of fresh for Faidley’s Crab Cakes?
- While you can use canned crab meat, fresh lump crab meat is recommended for the best flavor and texture. If using canned, ensure thorough draining and removal of any shell fragments.
Can I make Faidley’s Crab Cakes ahead of time?
- Yes, you can make them ahead and store them in the refrigerator for up to 24 hours before cooking. Cover them with plastic wrap or foil to retain freshness.
How should I serve homemade Faidley’s Crab Cakes?
- Plate them on a visually appealing dish, sprinkle with fresh parsley, and add a wedge of lemon for a zesty touch. Serve with tartar sauce or remoulade for dipping. Consider pairing it with a green salad, crusty bread, or rolls.
Are there ingredient substitutes for Faidley’s Crab Cake recipe?
- Yes, if needed, you can use canned crab meat or imitation crab, replace saltine crackers with breadcrumbs, substitute mayonnaise with Greek yogurt or sour cream, use regular yellow mustard instead of Dijon, replace Worcestershire sauce with soy sauce or apple cider vinegar with sugar, and choose an egg substitute like plain yogurt or buttermilk.
If you’ve had the pleasure of trying out this Faidley’s Crab Cake recipe, I’d love to hear your thoughts. Please take a moment to rate the recipe and drop a comment below. Your feedback is invaluable and can guide others in deciding whether to embark on this delightful culinary adventure. Feel free to share your baked creations by tagging me on Instagram, Facebook, Pinterest, and Twitter with the username acrispycookies. I’m excited to see your delicious baking endeavors.
Happy Baking! 🍰😊
World's Famous Faidley's Crab Cake Recipe in 2024
Equipment
- Flat Pan
- Separate small bowl
- Wax paper-lined cookie sheet
- Large skillet
Ingredients
For the Cake:
- 1 pound lump crab meat
- 1 cup crushed saltine crackers
- ½ cup mayonnaise
- 1 egg
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- Dash of Tabasco sauce
- Vegetable oil for frying or olive oil/butter (for sautéing, optional)
For Tartar Sauce:
- 1 cup mayonnaise
- ½ cup finely chopped dill pickle
- ¼ cup minced onion
- 2 tablespoons chopped parsley
- 1 tablespoon pickle juice
Instructions
- Spread crab meat in a pan, and sprinkle crushed saltines over it.
- In a bowl, mix mayonnaise, egg, Dijon mustard, Worcestershire, and Tabasco.
- Pour the mayonnaise mix over the crab meat, and gently toss without breaking up the lumps.
- Let it sit for 2-3 minutes before forming cakes.
- Shape into 8 loose, 3" diameter, 3/4" thick cakes. Refrigerate for at least 1 hour.
- For tartar sauce, mix mayonnaise, dill pickle, onion, parsley, and pickle juice. Chill for 1 hour.
- To fry: Heat oil, and fry cakes for 4 minutes on each side.
- To broil: Broil for 4-5 minutes each side.
- To sauté: Sauté in butter/oil for 8 minutes total.
- Serve with tartar sauce.
- Makes 5 servings.
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