If you’re a seafood lover, there’s nothing quite like biting into a delicious, homemade crab cake. And when it comes to crab cakes, Faidley’s in Baltimore is legendary. Known for their jumbo lump crab cakes that are packed with flavor and loaded with chunks of sweet crab meat, Faidley’s has been serving up mouthwatering crab cakes for over a century.
Now, if you’ve ever wondered how to recreate Faidley’s famous crab cakes in your own kitchen, you’re in luck. In this article, we’ll walk you through Faidley’s crab cake recipe step by step, so you can enjoy these delectable treats whenever you want. From selecting the freshest crab meat to mastering the perfect seasoning blend, we’ll cover it all. So let’s dive in and discover the secrets to making Faidley’s crab cakes!
Selecting the right crab meat
The key to a great crab cake is using high-quality crab meat. Faidley’s crab cakes are renowned for their jumbo lump crab meat, which is prized for its large, whole pieces of crab. When choosing crab meat, look for large, firm chunks and avoid any that are broken or shredded. You can usually find jumbo lump crab meat at your local seafood market or grocery store. If you’re feeling adventurous, you can even try catching and cleaning your own crabs for that extra fresh taste.
The binding ingredients
To hold the crab cake together, you’ll need a combination of binding ingredients. Faidley’s uses a mixture of breadcrumbs, mayonnaise, eggs, and Dijon mustard. The breadcrumbs help absorb excess moisture, while the mayo and eggs act as binders. The Dijon mustard adds a tangy and slightly spicy flavor that complements the sweetness of the crab meat. Be sure to mix the binding ingredients gently to avoid breaking up the crab meat too much.
The perfect seasoning blend
Faidley’s crab cakes have a well-balanced seasoning blend that enhances the natural flavors of the crab. The key ingredients in their seasoning blend include Old Bay seasoning, Worcestershire sauce, dry mustard, salt, and pepper. Old Bay seasoning is a classic blend of herbs and spices that adds a savory kick to the crab cakes. Worcestershire sauce adds a rich umami flavor, while dry mustard adds a subtle heat. Season the crab mixture generously to ensure every bite is bursting with flavor.
Shaping and cooking the crab cakes
Once you have the crab mixture seasoned to perfection, it’s time to shape the crab cakes. Faidley’s crab cakes are typically round and about two inches thick. To shape the crab cakes, scoop out a portion of the crab mixture and gently pat it into a round shape. Repeat this process until you’ve used up all the crab mixture. You can make the crab cakes as large or small as you prefer.
To cook the crab cakes, heat a skillet over medium-high heat and add a drizzle of oil. Carefully place the crab cakes into the hot skillet and cook for about 4-5 minutes on each side, or until they are golden brown and crispy. You can also bake the crab cakes in a preheated oven at 375°F for about 15-18 minutes if you prefer a healthier option.
Now that your crab cakes are cooked to perfection, it’s time to think about how you want to serve them. Faidley’s keeps it simple and lets the crab cakes shine on their own by serving them with a side of coleslaw and a squeeze of fresh lemon. However, you can get creative with your plating. Consider serving the crab cakes on a bed of mixed greens, alongside a tangy remoulade sauce, or even on a freshly baked bun for a delicious crab cake sandwich.
Frequently Asked Questions
Q: Can I use canned crab meat for the crab cakes?
A: While fresh jumbo lump crab meat is ideal, you can use canned crab meat in a pinch. Just be sure to drain the canned crab meat well and pick through it to remove any shells or cartilage.
Q: Can I freeze the crab cakes?
A: Yes, you can freeze the uncooked crab cakes for up to three months. Place them on a baking sheet in a single layer and freeze until firm. Then transfer them to airtight containers or freezer bags. When you’re ready to enjoy them, simply thaw them in the refrigerator before cooking.
Q: What wine pairs well with crab cakes?
A: A crisp, dry white wine like a Sauvignon Blanc or Chardonnay pairs beautifully with crab cakes. The acidity and citrus notes of these wines complement the sweetness of the crab meat.
There you have it – the secrets to creating Faidley’s famous crab cakes in your own kitchen. From selecting the freshest crab meat to mastering the perfect seasoning blend, these tips will help you create crab cakes that are bursting with flavor. Whether you’re serving them as an appetizer or as the main course, Faidley’s crab cakes are sure to impress your family and friends. So roll up your sleeves, gather your ingredients, and get ready to savor the taste of Maryland’s finest seafood delicacy.