Best 2 Faidleys World Famous Crab Cakes Recipes
Indulge in the Legendary Faidley's World-Famous Crab Cakes, a Culinary Masterpiece from Baltimore:
Step into the realm of culinary excellence with Faidley's world-renowned crab cakes, a delectable seafood sensation that has captivated taste buds for generations. Originating from the bustling streets of Baltimore, these crab cakes have earned their reputation as one of the city's most iconic culinary creations. Prepared with a generous helping of fresh crab meat, carefully seasoned with a blend of aromatic herbs and spices, and coated in a golden-brown crust, these crab cakes offer an explosion of flavors that dance on the palate. Accompanied by a selection of delectable dipping sauces, such as tangy tartar sauce, creamy remoulade, or zesty cocktail sauce, these crab cakes promise an unforgettable gastronomic experience. Whether you're a seafood aficionado or simply seeking a taste of Baltimore's culinary heritage, Faidley's crab cakes are an absolute must-try. This article presents two exceptional recipes: the traditional Faidley's crab cake recipe, passed down through generations, and a modern variation that incorporates a unique blend of ingredients for a contemporary twist. Embark on a culinary journey and discover the secrets behind these iconic crab cakes, transforming your kitchen into a haven of seafood artistry.
THE BEST CRAB CAKES
When we set out to make the "best" crab cakes, opinions in the test kitchen were strong and varied. But we could all agree on plenty of fresh, high-quality crabmeat with very little filler. After some tinkering, we created these decadent cakes-generously sized and highly seasoned-with plenty of lemon juice, fresh herbs and spices. The jumbo lump crabmeat is front and center, so splurge on the best and freshest you can find.
Provided by Food Network Kitchen
Categories appetizer
Time 1h10m
Yield 8 crab cakes
Number Of Ingredients 15
Steps:
- Preheat the oven to 400 degrees F.
- For the crab cakes: Gently fold together the crabmeat, breadcrumbs, mayonnaise, chives, Dijon mustard, seafood seasoning, 1 teaspoon kosher salt, 1 teaspoon freshly ground pepper and the juice and zest of one lemon in a large bowl. Refrigerate the crab mixture for 15 minutes to firm up; this allows the breadcrumbs to absorb some of the liquid, helping the crab cakes bind together.
- Meanwhile, make the tartar sauce: Combine the mayonnaise, dill pickles, capers, chives, zest and juice of 1 lemon in a medium bowl and mix until combined. Season to taste with salt and pepper. Cover and refrigerate until ready to use.
- Scoop heaping half cups of the crab mixture and pat into 2 1/2-inch wide patties. Lightly press them together so they do not fall apart while cooking. You should have 8 patties.
- Heat 3 tablespoons unsalted butter and 3 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the crab cakes to the pan and cook until golden, about 2 minutes, then flip using a flat metal spatula. Continue to cook until lightly golden, about 1 1/2 minutes then transfer the pan to the oven. Cook until the crab cakes are completely heated through, about 10 minutes.
- Serve the crab cakes with the tartar sauce and lemon wedges.
CRAB CAKES
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
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 ingredients. This will make a big difference in the flavor of your crab cakes.
- Don't overmix the crab cakes. Overmixing will make them tough.
- Gently fold the ingredients together. This will help to keep the crab cakes light and fluffy.
- Use a light hand when shaping the crab cakes. Don't pack them too tightly, or they will be dense and heavy.
- Pan-fry the crab cakes over medium heat. This will help to prevent them from burning.
- Serve the crab cakes immediately with your favorite dipping sauce.
Conclusion:
Faidley's crab cakes are a delicious and iconic dish that can be enjoyed by people of all ages. With a few simple tips, you can make crab cakes at home that are just as good as the ones you get at a restaurant. So next time you're in the mood for a seafood feast, give Faidley's crab cakes a try. You won't be disappointed!
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