Maryland Crab Cakes

On a recent trip to Baltimore we were fortunate enough to have been told in no uncertain terms that we must go to Faidley's in Lexington Market for their crab cakes. I can't say that we were very impressed as we approached this historic landmark, but we were soon enjoying what must certainly be the best crab cakes money can buy. Of course these kinds of statements will incite some people to reference their grandmother's recipe that they grew up on, but I assure you this was the best!

While we can't take credit for this recipe ourselves, all of the credit belongs to Faidley's, we found this to be not only a delicious recipe that can easily be made at home, but a great way to impress your friends too!

The best part of this recipe is that even though the crab cakes hold together really well after cooking them, they end up being so moist that you don't need any tarter sauce with it.

Maryland Crab Cakes

1/2 Cup mayonnaise
1 Tablespoon dijon mustard
1 Tablespoon Worcestershire sauce
1/2 Teaspoon Tabasco sauce
1 Cup crushed oyster crackers
1 Egg
1 Pound fresh jumbo lump crab meat
1 Quart vegetable oil

In a medium bowl, beat the egg and then mix the remaining wet ingredients. Gently fold in the crab meat and the crackers. Allow this mixture to rest for a few minutes before making the crab cakes.

This mixture is enough to make four large round crab cakes. If the mixture seems too wet when forming the patties then gently squeeze some of the liquid out. Place the crab cakes on a wax paper lined tray, cover and place in the refrigerator for at least on hour. This will allow the crab cakes to firm up before cooking.

While the crab cakes are in the refrigerator, heat the
oil in a large pot over medium-high heat. You should have enough oil to completely cover the crab cakes, add more oil as needed. Fry the crab cakes individually, or two at a time depending on the size of your pot, until the are golden brown. They don't take much time so you should watch them closely. After they are finished let the crab cakes rest on a paper towel.

These can be made about an hour in advance. If made in advance, you should heat them for about 10-15 minutes at 150 degrees.

Make sure you pick through the crab meat before using it. I usually find one or two pieces of shell mixed in. If you can't find jumbo lump crab meat or if it is too expensive then regular lump crab meat will work just fine. These crab cakes are pretty big, but that is how they are in Maryland. Each one should be enough for an entire serving.

This recipe calls for oyster crackers but they were not available when we made this, so we used saltines. They worked out great but make sure you don't buy the unsalted ones. When crushing the crackers, crush the crackers roughly leaving some larger pieces for texture.