Ingredients
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1
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1
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1/2
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1
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1
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1
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1
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-
-
-
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Directions
Faidley’s World Famous Crab Cakes,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.,Love these crab cakes. I do add a little old bay to the top before cooking and I bake on parchment paper at 350 for 15-18 mins. Found best way to reheat is on parchment with two small cups of water on the tray to keep them moist. Reheat 12-15 mins on 350,I’ve lived in Baltimore most of my life and have become a true “crab cake snob.” This recipe for Faidley’s crab cakes is always my go to… However, it varies slightly from Faidley’s in Lexington Market — but always fantastic. For best results, use either Maryland or North Carolina jumbo lump crab meat, best mayo, etc. Quality ingredients are key. You won’t be disappointed.
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Steps
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1
Done
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Crab Cakes: Spread the Crab Meat Out in a Flat Pan and Sprinkle the Crushed Saltines Over the Top. |
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2
Done
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in a Small Bowl, Mix Mayonnaise, Egg, Mustard, Worcestershire and Tobasco. |
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3
Done
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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. |
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4
Done
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Let the Mixture Sit For 2-3 Minute. |
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5
Done
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Before Forming the Cakes. |
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6
Done
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Form the Cakes by Hand or With an Ice Cream Scoop Into 8 Mounds About 3" in Diameter and 3/4" Thick. |
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7
Done
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Do not Pack the Mixture Too Firmly. |
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8
Done
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the Cakes Should Be as Loose as Possible, Yet Still Hold Their Shape. |
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9
Done
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Place the Cakes on a Tray or Platter Lined With Wax Paper, Cover and Refrigerate For at Least 1 Hour Before Cooking. |
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10
Done
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Tartar Sauce: in a Bowl, Mix Mayonnaise, Dill Pickles, Onion, Parsley and Dill Pickle Juice. |
