Faidley’s Seafood, located in Baltimore, Maryland, is renowned for its world-famous crab cakes. Made with premium crabmeat and a blend of flavorful ingredients, their crab cakes are beloved by seafood enthusiasts. In this recipe post, we’ll walk you through the steps of making Faidley-style crab cakes right in your own kitchen. Get ready to savor the taste of Maryland!
For the crab cakes:
- 1 pound of jumbo lump crabmeat
- 1/2 cup breadcrumbs (preferably fresh)
- 1/4 cup mayonnaise
- 1 egg, lightly beaten
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 tablespoon Old Bay seasoning
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper (adjust to taste)
- Vegetable oil (for pan-frying)
For the tartar sauce:
- 1/2 cup mayonnaise
- 2 tablespoons finely chopped dill pickle
- 1 tablespoon finely chopped red onion
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- Salt and pepper (to taste)
How to prepare
- Gently pick through the crabmeat to remove any remaining shells.
- In a large mixing bowl, combine the breadcrumbs, mayonnaise, beaten egg, Worcestershire sauce, Dijon mustard, Old Bay seasoning, salt, and black pepper. Mix until well combined.
- Add the crabmeat to the mixture, being careful not to break up the lumps. Gently fold the mixture together, ensuring the crabmeat is evenly coated.
- Divide the crab mixture into equal portions and shape them into crab cakes, about 3 inches in diameter and 1 inch thick.
- Heat vegetable oil in a large skillet over medium heat. Carefully place the crab cakes in the skillet and cook for about 3-4 minutes on each side, or until they turn golden brown. Cook in batches if necessary.
- Meanwhile, prepare the tartar sauce by combining mayonnaise, finely chopped dill pickle, red onion, fresh lemon juice, Dijon mustard, salt, and pepper in a small bowl. Stir well to combine.
- Once the crab cakes are cooked, transfer them to a paper towel-lined plate to drain excess oil.
- Serve the Faidley crab cakes hot, accompanied by the tangy tartar sauce. They can be enjoyed on their own or as a decadent sandwich filling.
Pro tip: For an extra crunch, coat the crab cakes in additional breadcrumbs before pan-frying.
These values may vary depending on the specific ingredients used.
The Faidley crab cake recipe allows you to recreate the magical taste of Maryland’s most beloved seafood delicacy. With jumbo lump crabmeat, a perfect blend of spices, and a delicious tartar sauce, you’ll have everyone asking for a second helping. Whether you’re enjoying a special occasion or just craving some incredible seafood, Faidley-style crab cakes are sure to impress!