Baltimore's Signature Crab Cakes with Zesty Tartar Sauce
Experience the true taste of Baltimore with these exquisite crab cakes, renowned for their succulent large lump crabmeat and perfectly balanced flavors. This recipe, inspired by the famous Faidley's in Lexington Market, combines fresh ingredients and traditional techniques to create a dish that is a labor of love but worth every minute spent. Paired with a zesty homemade tartar sauce, these crab cakes are ideal for any special occasion, turning a simple meal into an unforgettable culinary adventure.
4
Servings
300
Calories
14
Ingredients
Ingredients
large lump crabmeat
1 lb (picked over)
crushed saltine crackers
1 cup
mayonnaise
1/2 cup
egg
1 large
Dijon mustard
1 tablespoon
Worcestershire sauce
1 tablespoon
Tabasco sauce
1 dash
vegetable oil
for frying ((optional))
clarified butter or olive oil
for sautéing ((optional))
mayonnaise
1 cup
finely chopped dill pickle
1/2 cup
minced onion
1/4 cup
chopped parsley
2 tablespoons
pickle juice
1 tablespoon
Instructions
1
Begin by spreading the lump crabmeat evenly in a large, flat pan. Gently sprinkle the crushed saltine crackers over the crabmeat, ensuring even coverage.
2
In a separate small bowl, whisk together the mayonnaise, egg, Dijon mustard, Worcestershire sauce, and a dash of Tabasco until smooth and well combined.
3
Carefully pour this mixture over the crabmeat and saltines. Using a spatula or your hands, gently fold the ingredients together, making sure to preserve the integrity of the crab lumps.
4
Allow the mixture to rest for 2-3 minutes to let the flavors meld before proceeding.
5
Using your hands or an ice cream scoop, form the mixture into 8 mounds, each about 3 inches in diameter and 3/4 inch thick. Be sure not to pack the mixture too tightly; the cakes should be delicate but hold their shape.
6
Arrange the formed crab cakes on a tray lined with wax paper. Cover and refrigerate for at least 1 hour, which helps the cakes firm up and improves their texture.
7
While the crab cakes chill, prepare the zesty tartar sauce by combining the mayonnaise, finely chopped dill pickles, minced onion, chopped parsley, and pickle juice in a bowl. Mix well and refrigerate for at least 1 hour to enhance the flavors.
8
To cook the crab cakes, choose your preferred method: frying, broiling, or sautéing. For frying, heat vegetable oil in a heavy skillet to a depth of about 1.5 inches. Fry the crab cakes in batches for about 4 minutes on each side or until golden brown.
9
To broil, place the crab cakes under a preheated broiler, turning once, cooking for about 4-5 minutes on each side until nicely browned.
10
For sautéing, add a small amount of clarified butter or olive oil to a skillet and sauté the cakes over medium heat, turning several times, until golden brown, approximately 8 minutes total.
11
Serve the crab cakes immediately, accompanied by the zesty tartar sauce on the side for dipping.
Nutrition Information
20g
Fat
10g
Carbs
20g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the main ingredient in these Baltimore crab cakes?
The primary ingredient is one pound of large lump crabmeat that has been picked over.
How many crab cakes does this recipe yield?
This recipe makes 8 crab cakes, which is equivalent to 4 servings.
What kind of crackers are used as a binder?
One cup of crushed saltine crackers is used to bind the crabmeat.
What is the inspiration behind this recipe?
The recipe is inspired by the famous Faidley's in Lexington Market, Baltimore.
How long should the crab cakes be refrigerated before cooking?
The crab cakes should be refrigerated for at least 1 hour to help them firm up and improve their texture.
What are the three recommended cooking methods?
You can cook the crab cakes by frying, broiling, or sautéing.
How many calories are in one serving?
Each serving contains approximately 300 calories.
What is the fat content per serving?
There are 20g of fat in each serving.
How much protein is in a serving of these crab cakes?
Each serving provides 20g of protein.
What ingredients are needed for the zesty tartar sauce?
The sauce requires mayonnaise, finely chopped dill pickles, minced onion, chopped parsley, and pickle juice.
How long should the tartar sauce chill?
The tartar sauce should be refrigerated for at least 1 hour to enhance the flavors.
What size should each crab cake mound be?
Each mound should be about 3 inches in diameter and 3/4 inch thick.
How long should the crab mixture rest before forming the cakes?
The mixture should rest for 2-3 minutes to let the flavors meld.
What is the best way to fold the ingredients together?
You should gently fold the ingredients using a spatula or your hands to preserve the integrity of the crab lumps.
How long do you fry the crab cakes?
Fry the cakes in vegetable oil for about 4 minutes on each side until golden brown.
What temperature should be used for sautéing?
Sauté the cakes over medium heat using clarified butter or olive oil.
How long does the sautéing method take?
Sautéing takes approximately 8 minutes total, turning the cakes several times.
What is the broiling time for these crab cakes?
Broil the cakes for 4-5 minutes on each side under a preheated broiler.
What type of mustard is used in the recipe?
The recipe calls for one tablespoon of Dijon mustard.
Are there any spicy elements in the crab cakes?
Yes, a dash of Tabasco sauce is included in the mixture for a bit of heat.
What liquid seasonings are added to the crabmeat?
The mixture includes Worcestershire sauce, Dijon mustard, and a dash of Tabasco.
How many carbohydrates are in a serving?
Each serving contains 10g of carbohydrates.
What should be used to line the tray during refrigeration?
The tray should be lined with wax paper.
What is the preparation for the onion in the tartar sauce?
The onion should be minced before being added to the sauce.
What depth of oil is needed for frying?
If frying, you should heat vegetable oil to a depth of about 1.5 inches.
How should the crabmeat be initially prepared?
The lump crabmeat should be spread evenly in a large flat pan and picked over for shells.
Is there egg in this recipe?
Yes, one large egg is used as part of the binding mixture.
What is the purpose of the pickle juice in the tartar sauce?
One tablespoon of pickle juice is added to provide a zesty flavor profile to the sauce.
Should the crab cakes be packed tightly?
No, you should not pack the mixture too tightly so that the cakes remain delicate.
When should the crab cakes be served?
They should be served immediately with the chilled zesty tartar sauce on the side.