Faidley’s Maryland Crab Cakes
Ingredients
| 1 lb jumbo lump crab meat, picked over | ||
| 1 cup saltine cracker crumbs, finely ground | ||
| for the sauce | ||
| 1/2 cup mayonnaise | ||
| 1/4 cup yellow mustard | ||
| 1 tbs old bay seasoning | ||
| soy bean oil for frying | ||
| tartar sauce for serving |
Faidley’s in Baltimore Maryland’s famous Lexington Market, perhaps makes the most famous Chesapeake bay style crab cake. It is made completely with Maryland Jumbo lump crab meat.
- Pick through the crab meat and remove any cartilage, being careful not to break up any of the lumps.
- Add the crab meat to a large bowl along with the saltines.
- To make the sauce combine the mayonnaise, mustard and old bay, mix well to combine.
- Add the crab meat to a large bowl along with the saltines, then add the sauce.
- Gently mix well to combine, being careful not to break up lumps.
- Using your hands form 2 tennis ball sized crab cakes, pressing gently to make sure crab cakes adhere.
- Cover and refrigerate for 1 hour before frying. Alternatively the cakes may be baked, but we find this method inferior.
- Fill a deep fryer or large sauce pan 1/3 full of oil
- Heat oil to 360 degrees and fry the crab cakes for about 1 minute or until slightly crispy on the outside.
- Drain on paper towels and serve with tartar sauce.
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