Faidley’s Crab Cake recipe, from Baltimore, Maryland, is served at the Lexington Market’s Faidley Seafood market and eatery. It is a lump crab cake made with fresh blue crab meat, Old Bay flavor, and other spices and ingredients, formed into a patty, and broiled to a golden brown.
For seafood lovers visiting Baltimore, Faidley’s Crab Cake is a must-try. It has won numerous honors for its quality and taste.
Best Faidley’s Crab Cake
Faidley’s Crab Cake is probably familiar to seafood and foodies. Fresh blue crab meat and a special blend of spices make this Baltimore dish memorable.
As a food blogger and seafood lover, I chose to make my own Faidley’s Crab Cake. I’ll show you how to make the ideal crab cake in this blog post.
Faidley’s Crab Cake Ingredients:
- 1 pound of fresh blue crab meat
- 1 tablespoon of Old Bay seasoning
- 1 tablespoon of Worcestershire sauce
- 1 tablespoon of Dijon mustard
- 1 tablespoon of fresh lemon juice
- 1/2 cup of mayonnaise
- 1/2 cup of breadcrumbs
- 1 egg
- Salt and pepper to taste
- Vegetable oil for frying
How To Make Faidley’s Crab Cake
Preheat the oven to 350 degrees Fahrenheit.
In a large bowl, mix together the crab meat, Old Bay seasoning, Worcestershire sauce, Dijon mustard, lemon juice, mayonnaise, breadcrumbs, egg, salt, and pepper. Make sure to mix gently, as you don’t want to break up the lumps of crab meat.
Form the mixture into 4-6 evenly sized patties.
Heat a few tablespoons of vegetable oil in a large skillet over medium-high heat.
Once the oil is hot, carefully place the crab cakes in the skillet and cook for 2-3 minutes on each side, or until they are golden brown.
Once the crab cakes are browned on both sides, transfer them to a baking sheet and place them in the preheated oven for an additional 10-15 minutes, or until they are cooked through.
Serve the crab cakes hot with your favorite sauce and sides.
Tips and Tricks For Best Faidley’s Crab Cake
- Choose fresh, high-quality crab meat without shell pieces. Better crab meat makes better crab cakes.
- Overmixing the crab cake batter breaks up the crab meat and makes it tough.
- To keep the cake together, gently press the batter into the patties.
- Before adding the crab cakes, make sure the oil is hot.
- Instead of baking crab cakes, bake them.
Faidley’s Crab Cake Faq’s
Can I use canned crab meat instead of fresh?
While you can use canned crab meat, it won’t give you the same flavor and texture as fresh crab meat. If you do use canned crab meat, make sure to drain it thoroughly and remove any shell fragments.
Can I make the crab cakes ahead of time?
Yes, you can make the crab cakes ahead of time and store them in the refrigerator for up to 24 hours before cooking. Just make sure to keep them covered with plastic wrap or foil.
Can I freeze the crab cakes?
Yes, Freeze crab cakes before heating them. Freeze them on a parchment-lined baking sheet for 2-3 hours until firm. After freezing, keep them in a plastic freezer bag for up to three months. Thaw crab cakes before cooking.
Serving Homemade Faidley’s Crab Cake
Dish your crab cakes: First, choose a pretty dish. Colorful or patterned plates add visual interest to a basic white plate. Make sure the dish fits the crab cakes and sides.
Add greens: A tiny side salad or fresh herbs can balance the crab cake’s richness. Seafood goes well with peppery arugula or greens.
Sauce it up: A nice sauce elevates crab cakes. Try mango salsa or fiery remoulade instead of tartar sauce or lemon aioli.
Finish with style! Fresh herbs, olive oil, and lemon juice add taste and visual appeal to your dish. Add edible florals or micro greens for color.
Faidley’s Crab Cake Recipe
Ingredients
- 1 pound of fresh blue crab meat
- 1 tablespoon of Old Bay seasoning
- 1 tablespoon of Worcestershire sauce
- 1 tablespoon of Dijon mustard
- 1 tablespoon of fresh lemon juice
- 1/2 cup of mayonnaise
- 1/2 cup of breadcrumbs
- 1 egg
- Salt and pepper to taste
- Vegetable oil for frying
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- In a large bowl, mix together the crab meat, Old Bay seasoning, Worcestershire sauce, Dijon mustard, lemon juice, mayonnaise, breadcrumbs, egg, salt, and pepper. Make sure to mix gently, as you don’t want to break up the lumps of crab meat.
- Form the mixture into 4-6 evenly sized patties.
- Heat a few tablespoons of vegetable oil in a large skillet over medium-high heat.
- Once the oil is hot, carefully place the crab cakes in the skillet and cook for 2-3 minutes on each side, or until they are golden brown.
- Once the crab cakes are browned on both sides, transfer them to a baking sheet and place them in the preheated oven for an additional 10-15 minutes, or until they are cooked through.
- Serve the crab cakes hot with your favorite sauce and sides.
