If you’re a fan of seafood, then you’re in for a treat. Faidley’s Crab Cake Recipe is a dish that will tantalize your taste buds and leave you wanting more. This recipe has been in the Faidley family for generations, and it’s no wonder why. It’s simple, easy to make, and packed with flavor.
So, get ready to impress your guests with this delicious recipe that will make your taste buds dance with joy. In this blog post, we’ll be sharing two different variations of Faidley’s Crab Cake Recipe that you can try out for yourself.
Ingredients
For the Classic Faidley’s Crab Cake Recipe, you’ll need:
- 1 pound of jumbo lump crabmeat
- 1 egg, beaten
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup saltine crackers, crumbled
- 1/4 cup vegetable oil
For the Spicy Faidley’s Crab Cake Recipe, you’ll need:
- 1 pound of jumbo lump crabmeat
- 1 egg, beaten
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup saltine crackers, crumbled
- 1/4 cup vegetable oil
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon paprika
Instructions
For both recipes, follow these instructions:
- Pick through the crabmeat to remove any shells or cartilage.
- In a large mixing bowl, combine the beaten egg, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, salt, and black pepper. Mix well.
- Add the crabmeat and saltine crackers to the mixture. Gently fold the ingredients together until well combined.
- Form the mixture into 8 equal-sized patties.
- In a large skillet, heat the vegetable oil over medium-high heat.
- Cook the crab cakes for 3-4 minutes on each side or until golden brown and heated through.
- Remove from the skillet and place on a paper towel-lined plate to drain any excess oil.
- Serve hot with your favorite dipping sauce and enjoy!
Nutritional Information
For a serving size of 1 crab cake:
- Calories: 250
- Total Fat: 19g
- Saturated Fat: 3g
- Cholesterol: 80mg
- Sodium: 603mg
- Total Carbohydrates: 6g
- Dietary Fiber: 0g
- Sugars: 0g
- Protein: 14g
Cooking Time
The total cooking time for this recipe is about 10-12 minutes.
Equipment
- Large mixing bowl
- Large skillet
- Measuring cups and spoons
- Spatula
Serving Suggestions
These crab cakes are perfect as an appetizer or as a main course. Serve them with your favorite dipping sauce, such as tartar sauce, remoulade, or cocktail sauce. For a complete meal, pair them with a side salad or some roasted vegetables.
Variations
You can customize this recipe to suit your taste preferences by adding different seasonings, herbs, or spices. You can also experiment with different types of crabmeat, such as backfin or claw meat. For a gluten-free version, substitute the saltine crackers with gluten-free breadcrumbs.
Substitutions
If you don’t have Old Bay seasoning, you can substitute it with a combination of celery salt, paprika, black pepper, cayenne pepper, and dried thyme. If you don’t have Dijon mustard, you can use yellow mustard instead.
Storage
You can store any leftover crab cakes in an airtight container in the refrigerator for up to 3 days. To reheat them, place them in a preheated oven at 350°F for 5-10 minutes or until heated through.
Tips
Make sure to handle the crabmeat gently to avoid breaking up the lumps. Also, don’t overmix the ingredients, as this can result in tough and chewy crab cakes. When cooking the crab cakes, make sure the skillet is hot enough to create a crispy crust.
Notes
Faidley’s Crab Cake Recipe is a classic Maryland dish that has been enjoyed by locals and visitors alike for decades. If you’re ever in Baltimore, be sure to visit Faidley’s Seafood in the Lexington Market to try their famous crab cakes.
Frequently Asked Questions
What type of crabmeat should I use for this recipe?
We recommend using jumbo lump crabmeat for the best results. However, you can use other types of crabmeat, such as backfin or claw meat, if you prefer.
Can I make these crab cakes ahead of time?
Yes, you can prepare the crab cakes ahead of time and refrigerate them until ready to cook. Just make sure to cover them tightly with plastic wrap to prevent them from drying out.
Can I freeze these crab cakes?
Yes, you can freeze the crab cakes for up to 3 months. To do so, place them on a baking sheet lined with parchment paper and freeze until solid. Then, transfer them to a freezer-safe container or a Ziploc bag. When ready to eat, thaw them in the refrigerator overnight and cook as directed.
As a seafood lover, I have tried many crab cake recipes over the years, but Faidley’s Crab Cake Recipe is by far one of the best. The combination of seasonings and spices gives it a unique flavor that sets it apart from other recipes. Whether you prefer the classic version or the spicy one, you won’t be disappointed. So, give this recipe a try and let your taste buds be the judge.
In summary, Faidley’s Crab Cake Recipe is a simple yet delicious dish that is perfect for any occasion. It’s easy to make, packed with flavor, and sure to impress your guests. So, what are you waiting for? Try out this recipe for yourself and experience the taste of Maryland’s finest seafood.
