These take a while to make, but are worth it. I got these from the newspaper years ago. Faidley's is in Lexington Market on Eutaw St. in Baltimore, MD.
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.
04Let the mixture sit for 2-3 minute.
05before forming the cakes.
06Form the cakes by hand or with an ice cream scoop into 8 mounds about 3" in diameter and 3/4" thick.
07Do NOT pack the mixture too firmly.
08The cakes should be as loose as possible, yet still hold their shape.
09Place the cakes on a tray or platter lined with wax paper, cover and refrigerate for at least 1 hour before cooking.
10Tartar sauce: In a bowl, mix mayonnaise, dill pickles, onion, parsley and dill pickle juice.
11Chill for at least 1 hour.
12To fry: Pour oil into a heavy skillet to a depth of about 1 ½".
13Heat oil and fry crab cakes, a few at a time, until golden brown, about 4 minute.
14on each side.
15Remove with a slotted utensil to a paper towel to drain.
16To broil: Slip them under a preheated broiler until nicely browned, turning to cook evenly, about 4-5 minute.
17on 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.