Faidley's crab cakes Recipe
Faidley's crab cakes Recipe is a culinary treasure that epitomizes the charm and flavor of Baltimore seafood cuisine.
Equipment
- Mixing bowls
- Measuring cups and spoons
- Whisk
- Baking sheet or large skillet
- Parchment paper (if baking)
- Spatula
Ingredients
- 1 pound jumbo lump crabmeat carefully picked over for shells
- 1 cup crushed saltine crackers
- 1/2 cup mayonnaise
- 1 egg beaten
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup canola oil or butter for frying (if pan-frying)
- Lemon wedges for serving
Instructions
- Combine Wet Ingredients: In a large bowl, whisk together mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, salt, and pepper.
- Add Crabmeat and Crackers: Gently fold in the crabmeat and crushed crackers into the mixture, being careful not to break up the crab lumps.
- Form Crab Cakes: Shape the mixture into patties, about 3/4 inch thick.
- Cook: To pan-fry, heat oil or butter over medium heat in a skillet. Fry each crab cake for about 4 minutes per side or until golden brown. Alternatively, for a healthier version, bake in a preheated 375°F oven on a parchment-lined baking sheet for about 10-15 minutes, flipping halfway through.
- Serve: Serve hot with lemon wedges and your choice of dipping sauce.
Notes
- Handle Gently: When mixing and forming the crab cakes, handle the mixture as little as possible to keep the crab from breaking apart.
- Chill Before Cooking: Refrigerate the crab cake patties for at least 30 minutes before cooking to help them hold their shape.
- High-Quality Crabmeat: Use fresh, high-quality jumbo lump crabmeat for the best flavor and texture.
- Proper Heating: Ensure the oil or butter is hot before adding the crab cakes to prevent sticking and achieve a crispy exterior.
- Do Not Overcrowd: Cook in batches if necessary to avoid overcrowding the pan, which can lead to steaming rather than frying.