Faidley’s Crab Cake: A Savory Atlantic Delight
The unmistakable delight of Faidley’s Crab Cake comes from the combination of Maryland’s traditional flavors with a unique twist. Found only in the historic marketplace of Baltimore’s Great Hall, these savory cakes have drawn visitors for generations.
Hailing from Maryland’s Eastern Shore, this regional staple combines two of the area’s most beloved ingredients-jumbo lump crab and regional spices-into something truly delicious. The secret of this recipe is the Old Bay seasoning, which adds a unique flavor to the succulent fresh crabmeat. To really bring out the flavors, the crab is gently spiced and then pan-fried until lightly golden.
The resulting Faidley’s Crab Cake is unlike any other. A golden, crunchy exterior gives way to a delicate, succulent interior-tender flakes of crabmeat that seem to melt in your mouth. Every bite is a burst of flavor, combining the natural sweetness of crabmeat with the zesty flavor of the spices.
This wonderful recipe has been a part of Maryland cuisine for many generations, and its story may have even begun long before Maryland itself was founded. Faidley’s Crab Cake combines Old World recipes with New World ingredients, offering a unique blend of global flavors that make it truly one-of-a-kind.
If you’re looking for the perfect recipe for a crab feast or special occasion, look no further than Faidley’s Crab Cakes. Truly a taste of the Atlantic, these savory delicacies are sure to be a hit!
Faidley’s Crab Cake Recipe
-1 pound jumbo lump crabmeat
-1 teaspoon Old Bay seasoning
-1 teaspoon Dijon mustard
-2 tablespoons mayonnaise
-3 tablespoons white wine
-2 tablespoons minced fresh parsley
-1/4 cup freshly grated Parmesan cheese
-2 tablespoons freshly squeezed lemon juice
-1/4 teaspoon freshly ground black pepper
-1/4 cup panko bread crumbs
-2 tablespoons unsalted butter
1. Place crabmeat in a large bowl and season with Old Bay seasoning, Dijon mustard, mayonnaise, white wine, parsley, Parmesan cheese, and lemon juice. Mix until evenly combined.
2. Form crab mixture into 6 patties and place on a parchment paper-lined baking sheet.
3. In a small bowl, mix together black pepper and panko bread crumbs.
4. Top each crab cake patty with panko mixture and lightly press it into the crab cake.
5. Heat butter in a large skillet over medium heat.
6. Add crab cakes to skillet and cook until lightly golden, about 3 minutes on each side.
7. Serve immediately, garnished with fresh parsley, if desired.