1/2C mayo,1 lrg egg,1 T dijon mustard,1 T worcestershire,1/2 teaspoon hot sauce (tabasco)- mix thoroughly... add to 1 C broken salteens and 1 C Lump crab, sprinkle of Old Bay seasoning... follow video- make cakes ahead and refridgerate 1 hr before frying.
Amazing seeing all these folks whining about her doing them wrong! She's known for her cakes and has been in Lexington Market forever. People come from near and far to get these so I have to think she's doing them right and you all need to learn from her. Did you see how many were in the fridge? Tells you something. Seeing this video makes me want to plan a trip back home to Baltimore.
Secrets in the sauce. Notice she didnt give that out....lol Justtttttt the basics. Like how not to break up the crab meat, and which kind of crackers she uses.....lol
I was told by too many people that those crab cakes are to die for dirt and all! Man people are cruel these people Aint been in business this long for nuthin! Geesh people
Amazing how critical people can be... Our parents took us to carnivals, eateries and places long before they used plastic gloves...I remember going to the deli and having them slice off cheese or beef, wrap them in butcher paper....no gloves and wearing that apron not so white... You can tell the difference if a hot dog or hamburger was handed to you gloved or not?? Pulleezz......and that soiled apron she was wearing sent you or your parents to Intensive Care?
It's pretty standard: 3 TBSP mayo 1 egg beaten 1 tsp mustard 1 tsp Worcestershire sauce 2 tsp lemon juice 1 tsp cayenne (if you like it spicy) salt and pepper to taste sometimes people add parsley and chopped green onions
@@QuantumG432 While I wouldn't necessarily knock it until I tried it, she lost me when she put those cakes in a deep fryer (with dirty oil to boot.) I like my Maryland-style cakes done in an oven. 450 degrees until nice and golden brown. Made some last night, they were amazing.
@@rogercollins3 Absolutely! I like the oven better too. 450 for 20 or so minutes with very little bread crumbs. That’s funny you say you made some last night. That was my dinner too. Lol!
@@QuantumG432 As a general rule, i use about 14 saltine crackers (the ones that are NOT salted) per pound of crab, and I pulverize them into a cracker meal either in a bag with a rolling pin or pulse them in a food processor. Sounds like a lot but it isn't, you can't even taste them when the cakes are baked, they are just a binder. You must have a Giant Eagle near you! They have their lump crab meat on sale for 9.99 this week (it's not jumbo lump, but it's not claw or backfin, and it's very fresh).
The only problem I have is that saltines are filler, used during the great depression (apple pie made with crackers?) To openly use them in your "crab" cakes now is wrong!
No, thank you. I lost my appetite just looking at your apron and uncovered hair. And the color of unfiltered oil finished that story. Thanks for sharing. I'll avoid this place.👎👎🤮
![[UNCUT] "บอสณวัฒน์" แฉ! แหล่งซุกเงินแก๊งบอส ขยันผิดที่ไม่กี่ปีก็เข้าคุก l คนดังนั่งเคลียร์ l17ต.ค.67](http://i.ytimg.com/vi/BL56qIfXYZM/mqdefault.jpg)
Those are real Maryland crab cakes. Thank you for the awesome video. 🦀
1/2C mayo,1 lrg egg,1 T dijon mustard,1 T worcestershire,1/2 teaspoon hot sauce (tabasco)- mix thoroughly... add to 1 C broken salteens and 1 C Lump crab, sprinkle of Old Bay seasoning... follow video- make cakes ahead and refridgerate 1 hr before frying.
how long do you fry them and at what temperature is the oil?
ignore everything she said wtf. someone clearly isnt from baltimore
You should crush the saltines into fine pieces.
made it, it was good
Clearly she said the oil is exactly “very very hot” 👍 hope this helps
This is my default cake recipe now. Thank you for sharing Faidley's.
I’m from Louisiana, and let me tell ya, THESE are GREAT crab cakes.
Amazing seeing all these folks whining about her doing them wrong! She's known for her cakes and has been in Lexington Market forever. People come from near and far to get these so I have to think she's doing them right and you all need to learn from her. Did you see how many were in the fridge? Tells you something. Seeing this video makes me want to plan a trip back home to Baltimore.
Secrets in the sauce. Notice she didnt give that out....lol Justtttttt the basics. Like how not to break up the crab meat, and which kind of crackers she uses.....lol
When was the last time she changed the oil?
I miss this place so much
Omar's favorite!
AMAZING crab cake. And Mrs. Faidley is a sweetheart.
sauce?
I was told by too many people that those crab cakes are to die for dirt and all! Man people are cruel these people Aint been in business this long for nuthin! Geesh people
When mixing with your hands, please take off your jewelry. Just sayin.
Having eaten them for the last couple decades, however she does them works.
Amazing how critical people can be...
Our parents took us to carnivals, eateries and
places long before they used plastic gloves...I remember going to the deli and having them slice off cheese or beef, wrap them in butcher paper....no gloves and wearing that apron not so white...
You can tell the difference if a hot dog or hamburger was handed to you gloved or not?? Pulleezz......and that soiled apron she was wearing sent you or your parents to Intensive Care?
I had 2 yesterday it was so good
how expensive were they? Just curious
crab cakes look juicy and plump
Ok, you showed us how to make the. Crab Cake, Now can you please share the recipe for the smooth silky looking sauce :o)
Pretty Please :o) :o) :o)
It's pretty standard:
3 TBSP mayo
1 egg beaten
1 tsp mustard
1 tsp Worcestershire sauce
2 tsp lemon juice
1 tsp cayenne (if you like it spicy)
salt and pepper to taste
sometimes people add parsley and chopped green onions
@@shinyam75 really? secret revealed. Now can you give us KFC secret herbs and spices?
Looks delicious.
Crab cakes revealed.
With a Secret sauce.
Creamy gloop.
Thank you. Learnt nothing new, too biscuity.
Take the negativity somewhere else pal
RIDICULOUS 🥰🥰🥰
Please share the secret sauces of your 🦀 crab meat thank you.
I doubt thats going to happen.....lol but you tried....We can all just hope.
That's hilarious 😅
Recipe NOT revealed
Never ever order crab cakes in California. Never!
This is my cousin in the video when will action Bronson take then on fuck that's delicious?!
Booo give us the secret sauce!!!!
Right lmao. She is going to give away her hard earned recipe sauce so you can put her out of business. Selfish and entitled much?
**WAY** too much filler and not enough crabmeat --- instafail.
BegbieUK puhlease. Have u ate there? I have and they are the absolute best crab cakes, full of meat
I agree BegbieGB. My first thought was you want some crab meat to go with your saltine crackers? Way tooooooo much cracker.
@@QuantumG432 While I wouldn't necessarily knock it until I tried it, she lost me when she put those cakes in a deep fryer (with dirty oil to boot.) I like my Maryland-style cakes done in an oven. 450 degrees until nice and golden brown. Made some last night, they were amazing.
@@rogercollins3 Absolutely! I like the oven better too. 450 for 20 or so minutes with very little bread crumbs. That’s funny you say you made some last night. That was my dinner too. Lol!
@@QuantumG432 As a general rule, i use about 14 saltine crackers (the ones that are NOT salted) per pound of crab, and I pulverize them into a cracker meal either in a bag with a rolling pin or pulse them in a food processor. Sounds like a lot but it isn't, you can't even taste them when the cakes are baked, they are just a binder. You must have a Giant Eagle near you! They have their lump crab meat on sale for 9.99 this week (it's not jumbo lump, but it's not claw or backfin, and it's very fresh).
The only problem I have is that saltines are filler, used during the great depression (apple pie made with crackers?) To openly use them in your "crab" cakes now is wrong!
How else would it hold together?
Some restaurants use panko or plain breadcrumbs
No, thank you. I lost my appetite just looking at your apron and uncovered hair. And the color of unfiltered oil finished that story. Thanks for sharing. I'll avoid this place.👎👎🤮
@@Stephen-rb7mp Everything she was making was going into the deep fryer. It would have killed everything. No need for concern.
You live a sad life