Faidley's Crab Cakes Recipe

As I have mentioned before...no trip to Baltimore is complete without stopping by the Lexington Market and devouring a few crab cakes from Faidley's Seafood. After you have been indoctrinated, you will swear off all other traditional crab cakes served anyplace else. Faidley's crab cakes are in a league of their own.  They are slightly crispy on the outside and moist and chunky inside. Luckily, they are easy to make at home if you have their official, secret recipe.  And I am happy to share it with you now - passed to me by my mother. 

I recommend enjoying these delectable crab cakes unadorned - they really don't need any sauce.  But if you must, you can use your favorite tarter sauce or my Baltimore aioli (*). 

Faidley's Crab Cakes Recipe

1/2 c Mayonnaise {I use Vegenaise}

1 large egg, beaten

1 T Dijon mustard

1 T Worcestershire sauce

1/2 t Tabasco

1 lb fresh lump crab meat, drained

1 c crushed Saltine crackers

vegetable oil

Stir together first 5 ingredients. Fold in crab meat and saltines. Let stand for 3 minutes.

Shape mixture into 8 patties.  Place on a baking sheet lined with parchment paper. Cover and chill for an hour.

Add enough oil to just coat the bottom a large skillet. Heat over medium high. Saute the crab cakes in 2 batches of 4 for about 3 to 4 minutes on each side, until golden brown. {to keep the patties in tact, do not turn them over until the bottom is golden and when turning, use 2 spatulas}. Drain on paper towels and serve warm.

{*) For the aioli, combine the following in a small bowl:  1/2 c Vegenaise, 1 T olive oil. 2 t lemon juice, 1/2 T minced garlic and 1/8 t of Old Bay seasoning.