Now that’s a crab cake!!
I hate to admit it, but I’ve found few crab cakes in the Midwest worth re-ordering. I’m spoiled. I’ve been to crab cake mountain. There’s nothing to compare with Faidley’s krabby croquettes. For the last 30 years I’ve enjoyed these stupendous baseball-size bits of joy. Four generations of my family have eaten them, as well. We’re hooked.
Problem
The only problem: Faidley’s is located in a fish market at the Baltimore harbor. You can buy their frozen crab cakes on line, though the cost will put a dent in your retirement account. And no wonder. It takes 40 lbs. of crab to harvest one pound of jumbo, blue lump crab meat!
Robin visits with Bill Devine, co-owner of Faidley’s Seafood. He’s a Missourian. Though I only see him every 3 or 4 years, he always recalls that my father-in-law often stopped by when he lived in DC during his time in Congress.
“Eureka! I Have Found It!”
Woman’s Day magazine, many years ago, printed Faidley’s recipe. I was so excited! Since then, when I get an urge for an honest-to-goodness crab cake, I pull out the instructions. In recent years my family has made and served them each Christmas.
Crab cakes can be fried or broiled
Homemade version of Faidley’s famous crab cakes.
Advice from a Pro
The key to a fluffy crab cake is to use large, lump pieces and to handle them as gentle as you would a newborn kitty.
Surprisingly, Bill Devine’s recipe doesn’t call for Old Bay Seasoning. Bill once told me (while I was downing the best crab cake I’d ever eaten), that spice mixes mask the flavor of the crab. He also noted that cracker crumbs make for a better texture than bread crumbs.
A good crab cake starts with the best crab and the least handling.
