Community Pick
Faidley's World Famous Crab Cakes
photo by Diane L.
- Ready In:
- 5mins
- Ingredients:
- 14
- Serves:
-
4
ingredients
-
Crab Cakes
- 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)
-
Tartar sauce
- 1 cup mayonnaise
- 1⁄2 cup finely chopped dill pickle
- 1⁄4 cup minced onion
- 2 tablespoons chopped parsley
- 1 tablespoon pickle juice
directions
- 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.
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Reviews
-
I'm from northeast Baltimore, and I've had a lot of crabcakes. Now I try to make them where I live--in Colorado. This recipe was perfect. I think the saltines are the key. And, I was short on saltines, so I used plain flavored goldfish crackers. Worked. I don't always like Dijon mustard or Worchestershire, but this recipe was perfect. I added parsley for color. I did some oil frying and some broiling. Both were yummy. Broiling is easier. If you want to have a guaranteed good crabcake, use this recipe.
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We live here in Maryland and have been making crab cakes and crabbing all our lives. This is a very simple recipe I actually added more saltines buy 1/2 cup I used non salted saltines. Not only is this recipe outstanding and tastes great everyone thought these were the best crab cakes that I've ever made. To cook I always saute the crab cakes at low to medium Heat. Great recipe for great cab crab cakes. Thanks for posting this recipe.
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This is ABSOLUTELY the BEST Maryland Style crab cake recipe EVER!!! I grew up just north of Baltimore and crabs and crab cakes were something the whole family loved. This recipe nails the taste and consistency! Just follow the recipe EXACTLY. I did sort of deep fry them in about 2 inches of hot oil in a smaller, heavy pan for about 2 minutes on each side. The tartar sauce recipe with a bit of minced onion is a welcome addition!
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RECIPE SUBMITTED BY
Bliss
United States
The little cutie here is Martha, the sweet lady I was blessed to have worked with for two years. Martha passed away on 12/3/08. Martha and I would ride endlessly during the holidays, and she would sing carols and laugh and just enjoy it so much. I know this holiday season, she will be with her brother, son and mother and finally be "home". Martha, I still love you more.
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I'm a simple girl, born of good stock. I'm the mamma of two spoiled tuxedo cats: Beauregard and Patches (the one who's been drinking eggnog). They love cuddling together, and this picture is taken on my hall steps.
I'm a firm believer in LOA. I need to get more dedicated to daily practice. Below is a film that explains it, and is wonderful. I highly recommend it.
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This is Beau enjoying his computer. He's quite good at deleting messages, making the desktop disappear (as is his brother). Their path to the window is over my keyboard.
<IMG SRC="http://www.recipezaar.com/members/home/126104/PuterCat.jpg">
This is Patches, planning his strategy to keep me awake, but cuddling his sock baby and trying to be cute to throw me off.
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Beau works a long week. He's relaxing finally, after a beer.
<IMG SRC="http://www.recipezaar.com/members/home/126104/StickUp.jpg">mnhj
BTW, "mnhj" means "I just walked across our keyboard once again and left you a present."
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I'm trying to figure out my new rating system. As of 10/1/06, this is how I'll rate recipes. I will be changing some previous reviews.
5*~~Outstanding recipe--the best of the best here.
4*~~Something I find delicious; will make often; would serve to guests.
3*~~Something I might fix again; enjoyed; needed something added before I try again
2*~~Something I could finish, but would never try again, regardless of additions or subtractions
1*~~Could not finish it; would not even make possums suffer with this (I haven't found many of these--only one of my own that I grabbed from the internet!!)
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