10 Reviews

I've used this recipe for years and it never fails! I tend to use jumbo lump meat and since I don't like a lot of filler my cakes can fall apart while cooking, but that doesn't make them any less tasty. And if I make too many (as I did last night) I freeze the extra uncooked ones.

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Rachel M. March 02, 2015

This is ABSOLUTELY the BEST Maryland Style crab cake recipe EVER!!! I grew up just north of Baltimore and crabs and crab cakes were something the whole family loved. This recipe nails the taste and consistency! Just follow the recipe EXACTLY. I did sort of deep fry them in about 2 inches of hot oil in a smaller, heavy pan for about 2 minutes on each side. The tartar sauce recipe with a bit of minced onion is a welcome addition!

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realdad October 10, 2014

Ii love Faidley's crab cakes, but, living in Oregon, I've only been there a couple of times. I just made this recipe with some fresh Pacific crab. They were perfect!

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zeldamom May 27, 2014

I am a Native Marylander who loves to cook, however, haven't ever been able to make a good crab cake. This is it, a true Maryland crab cake recipe from the heart of Baltimore.

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Neats43 September 17, 2013

These were good. We made the cakes smaller, about the size of falafel, for better stabilty and ease of using like an appetizer. Only drawback is that although the tartar sauce is good, we would have preferred a remoulade sauce. Thanks for sharing.

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Sue Lau September 24, 2012

Very Disappointed! Lots of filler! What a joke! No seaoning -June 9 2012 nothing like I remembered.Will not be back.

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Ladydmw21216 June 17, 2012

These are the BEST! Use fresh all lump crabmeat. Minimal handling and let them rest before cooking Mustard amount is not overwhelming. Never made the tarter sauce. Try Texas Pete instead. YUMMY.

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amurphy_3619931 July 31, 2011

These were great crab cakes...I made them exactly as directed. Didn't think the mustard was too much. I love Faidley's crab cakes in Baltimore and was looking for the recipe. If this doesn't taste exactly like it, it is very close to the real thing.

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kpestrada April 12, 2008

These were all right, but the mustard was overwhelming. I'll make these again with less mustard and see how they are. I also used two cans of canned crabmeat instead of the fresh.

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Carmen B. January 08, 2007

These were so good! I made only two changes. 1. I used Panko (Japanese breadcrumbs) instead of saltines. 2. I used 1 1/2 tsp of Dijon mustard and 1 1/2 tsp of yellow mustard. I baked them in the oven at 350 degrees for 13 minutes and then put them under the broiler until they were a perfect golden brown.

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Zoesmama October 11, 2006
Faidley's World Famous Crab Cakes