I love watching the Travel Channel and the other day I came across a show I had yet to see, Adam Richman’s Best Sandwich in America. Adam Richman’s Best Sandwich in America show selects three different sandwiches from all over the US and stacks them up against each other to see which one reigns supreme. After Adam meets the creators of the sandwich, learns how they are made, talks to locals who love ordering them and of course does some serious taste testing, he declares a winner. This show was where I first learned of the famous Faidley’s Crab Cake Sandwich. After watching Adams interview with the owners of Faidley’s in Baltimore, MD I had one thing on my mind, to attempt to replicate the infamous sandwich in the comfort of my own kitchen.
The first thing that’s so great about this recipe is it’s simplicity. Sometimes when you try to duplicate a recipe you see on TV you realize half way through that not only do you NOT have most of the ingredients you need in your fridge, but also buying them will cost a small fortune. Well not the recipe for Faidley’s Crab Cake Sandwich, besides the pound of lump crab meat, most people will be happy to find they have everything they need to make this awesome sandwich already in their refrigerator at home. My guests and I gobbled up the sandwiches so quickly that I didn’t get a chance to take a picture of the finished product!!! I did however remember to take a picture of the crab cakes before they were assembled into sandwiches thank goodness! One tip for this recipe, make sure to get the large to colossal lump crab meat because biting into one of those large pieces of lump crab meat after the sandwich is assembled is what takes this sandwich from delicious to divine!! ENJOY!
Recipe for Faidley’s Crab Cake Sandwich:
1 lb large lump crab meat, picked over
1 cup crushed saltine
1/2 cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1 dash Tabasco sauce
vegetable oil (for frying)
1. Crab cakes: Spread the crab meat out in a flat pan and sprinkle the crushed saltines over the top.
2. In a small bowl, mix mayonnaise, egg, mustard, Worcestershire and tobasco.
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. Let the mixture sit for 2-3 minute. before forming the cakes.
5. Form the cakes by hand or with an ice cream scoop into 8 mounds about 3″ in diameter and 3/4″ thick.
6. Do NOT pack the mixture too firmly.
7. The cakes should be as loose as possible, yet still hold their shape.
8. Place the cakes on a tray or platter lined with wax paper, cover and refrigerate for at least 1 hour before cooking.
9. To fry: Pour oil into a heavy skillet to a depth of about 1 ½”.
10. Heat oil and fry crab cakes, a few at a time, until golden brown, about 4 minutes on each side.
11. Remove with a slotted utensil to a paper towel to drain.
12. Place a crab cake in between two slices of bread, add lettuce, tomato, and ENJOY!!
***Note: I found the crab cakes to be so wonderfully crisp out the outside while staying moist on the inside that no condiments were needed!!