Description
Discover the Faidley’s Crab Cake Recipe! Dive into the authentic Baltimore flavor and make this iconic dish at home.
Ingredients
- 1/2 cup mayonnaise (not salad dressing)
- 1 large egg, lightly beaten
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon hot sauce
- 1 pound fresh crab meat or canned crab meat
- 1 cup Saltine crackers, crushed (about 20 crackers)
- Oil or butter for sautéing
Instructions
- In a mixing bowl, combine the first five ingredients: mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, and hot sauce.
- Gently fold in the crab meat, being careful not to break up the chunks.
- Add the crushed Saltine crackers to the mixture and let it stand for 3 minutes.
- Form the mixture into 8 patties. Handle the mixture gently to preserve the crab chunks.
- Place the crab cakes on a wax paper-lined cookie sheet and chill for one hour.
- In a pan, sauté the crab cakes in butter or oil for 3 to 4 minutes on each side. Alternatively, you can broil them under a preheated broiler until they are nicely browned, turning to cook evenly (about 4-5 minutes on each side).
- Drain the crab cakes on paper towels.
Tartar Sauce:
- Combine 1 cup mayonnaise, 1/2 cup finely chopped dill pickle, 1/4 cup minced onion, 2 tablespoons chopped parsley, and 1 tablespoon pickle juice.
Notes
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Crab Meat Selection: When using canned crab meat, make sure to drain it thoroughly before folding it into the mixture. Fresh crab meat is recommended if available.
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Chilling Time: Chilling the crab cake mixture for an hour helps the cakes hold their shape and prevents them from falling apart during cooking.
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Cooking Methods: While the recipe suggests sautéing the crab cakes, you can also broil them for a slightly different texture and flavor. Use your preferred method.
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Tartar Sauce: The provided tartar sauce recipe is optional but highly recommended. It complements the crab cakes wonderfully. You can adjust its ingredients to suit your taste.
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Crab Flavor: The recipe emphasizes that additional seasonings like Old Bay are unnecessary as they might mask the delicate flavor of the crab. Let the crab shine through.
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Handling Crab Meat: Be gentle when folding the crab meat into the mixture to keep the lumps intact. Preserving the texture of the crab meat is crucial for great crab cakes.
Nutrition
- Serving Size: 1
- Calories: 247kcal
- Sugar: 9.2g
- Sodium: 353mg
- Fat: 17.5g
- Saturated Fat: 2.8g
- Carbohydrates: 14.6g
- Fiber: 0.3g
- Protein: 7.6g
- Cholesterol: 41mg
Keywords: Faidley's Crab Cake Recipe, Faidley's Crab Cake