Faidley's World Famous Crab Cakes

Ingredients

Crab Cakes

• 1 lb large lump crabmeat, picked over
• 1 cup crushed saltine
• 1/2 cup mayonnaise
• 1 egg
• 1 tablespoon Dijon mustard
• 1 tablespoon worcestershire sauce
• 1 dash Tabasco sauce
• vegetable oil (for frying) (optional)
• clarified butter (optional) or olive oil, for sauteing (optional)

Tartar sauce

• 1 cup mayonnaise
• 1/2 cup finely chopped dill pickles
• 1/4 cup minced onion
• 2 tablespoons chopped parsley
• 1 tablespoon pickle juice

Directions

1. 1

   Crab cakes: Spread the crab meat out in a flat pan and sprinkle the crushed saltines over the top.

2. 2

   In a small bowl, mix mayonnaise, egg, mustard, Worcestershire and tobasco.

3. 3

   Pour the mayonnaise over the crab meat and gently toss or fold the ingredients together, taking care not to break up the lumps of crab meat.

4. 4

   Let the mixture sit for 2-3 minute.

5. 5

   before forming the cakes.

6. 6

   Form the cakes by hand or with an ice cream scoop into 8 mounds about 3" in diameter and 3/4" thick.

7. 7

   Do NOT pack the mixture too firmly.

8. 8

   The cakes should be as loose as possible, yet still hold their shape.

9. 9

   Place the cakes on a tray or platter lined with wax paper, cover and refrigerate for at least 1 hour before cooking.

10. 10

    Tartar sauce: In a bowl, mix mayonnaise, dill pickles, onion, parsley and dill pickle juice.

11. 11

    Chill for at least 1 hour.

12. 12

    To fry: Pour oil into a heavy skillet to a depth of about 1 ½".

13. 13

    Heat oil and fry crab cakes, a few at a time, until golden brown, about 4 minute.

14. 14

    on each side.

15. 15

    Remove with a slotted utensil to a paper towel to drain.

16. 16

    To broil: Slip them under a preheated broiler until nicely browned, turning to cook evenly, about 4-5 minute.

17. 17

    on each side To sauté: Heat a small amount of clarified butter or olive oil, or a combination, in a skillet and sauté the cakes, turning several times, until golden brown, about 8 minute.

18. 18

    total cooking time.

19. 19

    Serve at once with tartar sauce on the side.

20. 20

    Makes 4 servings.