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Faidleys World Famous Crab Cakes

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Ingredients

Adjust Servings:
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)

Nutritional information

572.5
Calories
304 g
Calories From Fat
33.8 g
Total Fat
5.3 g
Saturated Fat
155.5 mg
Cholesterol
1510.3 mg
Sodium
37.8 g
Carbs
1.1 g
Dietary Fiber
7.2 g
Sugars
29.7 g
Protein
181 g
Serving Size

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Faidleys World Famous Crab Cakes

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    Cuisine:

    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

    • 25 min
    • Serves 4
    • Easy

    Ingredients

    Directions

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    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

    1
    Done

    Crab Cakes: Spread the Crab Meat Out in a Flat Pan and Sprinkle the Crushed Saltines Over the Top.

    2
    Done

    in a Small Bowl, Mix Mayonnaise, Egg, Mustard, Worcestershire and Tobasco.

    3
    Done

    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.

    4
    Done

    Let the Mixture Sit For 2-3 Minute.

    5
    Done

    Before Forming the Cakes.

    6
    Done

    Form the Cakes by Hand or With an Ice Cream Scoop Into 8 Mounds About 3" in Diameter and 3/4" Thick.

    7
    Done

    Do not Pack the Mixture Too Firmly.

    8
    Done

    the Cakes Should Be as Loose as Possible, Yet Still Hold Their Shape.

    9
    Done

    Place the Cakes on a Tray or Platter Lined With Wax Paper, Cover and Refrigerate For at Least 1 Hour Before Cooking.

    10
    Done

    Tartar Sauce: in a Bowl, Mix Mayonnaise, Dill Pickles, Onion, Parsley and Dill Pickle Juice.

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    Pippa Carney

    Pastry queen known for her delicate and delicious pastries and desserts.

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