Looking for a delicious and easy-to-make seafood dish? Look no further than Faidley’s Crab Cake Recipe! This iconic recipe from the historic Faidley’s Seafood market in Baltimore has been satisfying seafood lovers for generations. Whether you’re a crab cake connoisseur or a first-time cook, this recipe is sure to impress. So, let’s dive in!
- 1 lb. Jumbo Lump Crab Meat
- 1/2 cup mayonnaise
- 1 egg, beaten
- 1 1/2 tsp. Dijon mustard
- 1 tsp. Worcestershire sauce
- 1 tsp. Old Bay seasoning
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1/2 cup saltine crackers, crushed
- 1/4 cup butter, melted
- Preheat oven to 375°F.
- In a large bowl, combine mayo, egg, mustard, Worcestershire sauce, Old Bay seasoning, salt, and pepper. Mix well.
- Gently fold in the crab meat and crushed saltine crackers. Be careful not to overmix.
- Scoop the mixture into 6-8 equal portions and form into patties.
- Brush each crab cake with melted butter and place on a baking sheet lined with parchment paper.
- Bake for 18-20 minutes, or until golden brown and cooked through.
- Serve hot with lemon wedges and tartar sauce, if desired.
Each crab cake contains approximately:
- Calories: 257
- Total Fat: 19g
- Saturated Fat: 7g
- Cholesterol: 113mg
- Sodium: 907mg
- Total Carbohydrates: 5g
- Dietary Fiber: 0g
- Sugars: 0g
- Protein: 16g
Prep Time: 15 minutes
Cook Time: 20 minutes
- Large mixing bowl
- Baking sheet
- Parchment paper
These crab cakes are delicious on their own, but they also go well with a variety of sides. Some popular options include:
- French Fries
- Corn on the cob
- Green Salad
Here are a few ways to switch up the recipe:
- Use lump crab meat instead of jumbo lump for a more affordable option.
- Add diced peppers or onions for extra flavor and texture.
- Substitute Ritz crackers for saltines for a buttery twist.
If you don’t have all the ingredients on hand, here are some easy substitutions:
- Regular mustard can be used in place of Dijon.
- Panko breadcrumbs can be substituted for saltines.
- Hot sauce can be used instead of Worcestershire sauce.
Cooked crab cakes can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply place in a 350°F oven for 10-15 minutes, or until heated through.
- Be gentle when mixing the crab meat to avoid breaking it up too much.
- Brushing the crab cakes with melted butter before baking gives them a crispy, golden brown exterior.
- For an even more decadent dish, try frying the crab cakes in butter or oil instead of baking.
Faidley’s Seafood market has been a Baltimore institution since 1886. Their crab cakes are legendary, and this recipe is a close approximation of their original. For the best results, use fresh, high-quality crab meat.
Frequently Asked Questions:
What kind of crab meat should I use?
The recipe calls for jumbo lump crab meat, which is the most premium and flavorful option. However, you can also use lump crab meat or a mixture of both.
Can I make the crab cakes ahead of time?
Yes, you can form the patties and refrigerate them for up to 24 hours before baking. Just be sure to let them come to room temperature before baking.
Can I freeze the crab cakes?
Yes, you can freeze the uncooked crab cakes for up to 3 months. Thaw them in the refrigerator before baking.
If you’re a seafood lover, you simply must try Faidley’s Crab Cake Recipe. This dish is easy to make, yet packs a ton of flavor and texture into each bite. The combination of juicy crab meat, creamy mayo, and crunchy crackers is simply irresistible. So, gather your ingredients and get cooking!