How to Make Best Faidley’s Crab Cake Recipe at Home
Faidley's Crab Cake Recipe is a flavorful journey of 1886 Baltimore tradition with a rich history, secret ingredients, and easy steps for seafood perfection.
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.
Notes
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.