Best 2 Faidleys Crab Cakes Recipes

Faidley's crab cakes are a Baltimore tradition, known for their jumbo lump crab meat, secret blend of spices, and perfectly golden-brown crust. Made with fresh, local ingredients, these crab cakes are a seafood lover's dream. This article provides two recipes for Faidley's crab cakes: a classic recipe and a gluten-free version. Both recipes are easy to follow and can be made in under an hour. The classic recipe uses traditional ingredients like mayonnaise, bread crumbs, and Old Bay seasoning, while the gluten-free version uses gluten-free bread crumbs and almond flour instead. Whether you're a fan of classic crab cakes or need a gluten-free option, this article has the perfect recipe for you.

Let's cook with our recipes!

FAIDLEY'S WORLD FAMOUS CRAB CAKES

Faidley's World Famous Crab Cakes image

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.

Provided by Bliss

Categories Crab

Time 5m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

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)
1 cup mayonnaise
1/2 cup finely chopped dill pickle
1/4 cup minced onion
2 tablespoons chopped parsley
1 tablespoon pickle juice

Steps:

Crab cakes: Spread the crab meat out in a flat pan and sprinkle the crushed saltines over the top.
In a small bowl, mix mayonnaise, egg, mustard, Worcestershire and tobasco.
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.
Let the mixture sit for 2-3 minute.
before forming the cakes.
Form the cakes by hand or with an ice cream scoop into 8 mounds about 3" in diameter and 3/4" thick.
Do NOT pack the mixture too firmly.
The cakes should be as loose as possible, yet still hold their shape.
Place the cakes on a tray or platter lined with wax paper, cover and refrigerate for at least 1 hour before cooking.
Tartar sauce: In a bowl, mix mayonnaise, dill pickles, onion, parsley and dill pickle juice.
Chill for at least 1 hour.
To fry: Pour oil into a heavy skillet to a depth of about 1 ½".
Heat oil and fry crab cakes, a few at a time, until golden brown, about 4 minute.
on each side.
Remove with a slotted utensil to a paper towel to drain.
To broil: Slip them under a preheated broiler until nicely browned, turning to cook evenly, about 4-5 minute.
on each side To sauté: Heat a small amount of clarified butter or olive oil, or a combination, in a skillet and sauté the cakes, turning several times, until golden brown, about 8 minute.
total cooking time.
Serve at once with tartar sauce on the side.
Makes 4 servings.

CRAB CAKES

Crab Cakes image

The verdict in the test kitchen was unanimous: When we order crab cakes in restaurants, these meaty beauties are what we want-not the bready hockey pucks that dot many menus around the country. Pair them with a simple salad or some fries for a Chesapeake-inspired two-person dinner done right.

Provided by Ian Knauer

Categories Egg Quick & Easy Lunch Mayonnaise Crab Summer Pan-Fry Gourmet Sugar Conscious Peanut Free Tree Nut Free Soy Free

Yield Makes 2 servings

Number Of Ingredients 8

Ingredients

2 slices firm white sandwich bread
1/2 pound jumbo lump crabmeat, picked over
2 tablespoon mayonnaise
1/2 teaspoon Worcestershire sauce
1 large egg, beaten
2 tablespoon unsalted butter
Accompaniment:
lemon wedges

Steps:

Tear bread into small pieces into a bowl with crab. Add mayonnaise, Worcestershire sauce, 2 Tbsp egg (discard remainder), and a pinch of salt. Mix together gently but thoroughly, then form into 4 patties (about 3 inches in diameter).
Heat butter in a 12-inch heavy skillet over medium heat until foam subsides, then cook crab cakes, turning once, until golden brown, about 6 minutes total.
Serve with:
french fries and/or baby greens tossed with lemon vinaigrette.

Tips:

Use fresh, high-quality crab meat. This will make a big difference in the taste of your crab cakes.
Don't overmix the crab meat. Overmixing will make the crab cakes tough.
Gently fold the ingredients together. This will help to keep the crab cakes delicate.
Use a light hand when forming the crab cakes. Overpacking them will make them dense and heavy.
Pan-fry the crab cakes over medium heat. This will help to prevent them from burning.
Serve the crab cakes with your favorite dipping sauce. Some popular choices include tartar sauce, cocktail sauce, and remoulade.

Conclusion:

Faidley's crab cakes are a delicious and iconic Maryland dish. With their combination of fresh crab meat, savory spices, and crispy coating, they're sure to please everyone at your table. Whether you're a seafood lover or just looking for a new and exciting dish to try, Faidley's crab cakes are definitely worth a try.