These famous crab cakes from Baltimore’s Lexington Market are pure Maryland magic with huge lumps of sweet crab barely held together by the lightest touch of binding. The original Faidley’s has been serving these legendary beauties since 1886, creating lines of locals and tourists who wait patiently for what many call America’s best crab cake. Every bite showcases premium jumbo lump crab meat that melts in your mouth with that perfect golden crust outside.

I have eaten this magnificent creation at the original Faidley’s counter in Baltimore, where the busy market atmosphere adds to the experience. This recipe is the closest home version to their famous formula, and brings those incredible flavors right to your kitchen without the three-hour drive to Maryland.

Making a homemade version lets you control the quality of crab and adjust seasonings to your family’s taste perfectly. I use only jumbo lump crab meat from my trusted fishmonger, crushed saltines, never breadcrumbs, and real mayonnaise for authentic flavor.

Always handle the mixture like you’re holding butterfly wings – gentle folding keeps those precious lumps intact.

What I LOVE about this recipe

• Mostly crab with minimal filler, unlike restaurant versions
• Simple ingredients let crab flavor shine through
• Makes me feel connected to Baltimore tradition
• Impressive enough for special occasion dinners
• Freezes beautifully for last-minute entertaining

Ingredients

• 1 lb jumbo lump crab meat, carefully picked over
• 1 cup crushed Saltine crackers
• ½ cup mayonnaise
• 1 large egg, beaten
• 1 tablespoon Dijon mustard
• 1 tablespoon Worcestershire sauce
• A dash of Tabasco sauce (optional, for a gentle kick)
• Vegetable oil for frying, or clarified butter/olive oil for sautéing

Kitchen Equipment You’ll Need

• Large mixing bowl
• Medium bowl for wet ingredients
• Rubber spatula for gentle folding
• Large skillet for frying
• Slotted spatula for flipping
• Paper towels for draining
• Meat thermometer (optional)

How to make Faidley’s crab cake

Step 1

Gently go through crab meat with fingers, removing any shells or cartilage while keeping lumps intact. Place cleaned crab in a large bowl.

Step 2

In a separate bowl, whisk together mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, and Tabasco if using. Mix until smooth.

Step 3

Pour the wet mixture over the crab meat. Sprinkle crushed saltines evenly over the top.

Step 4

Using a rubber spatula, carefully fold ingredients together with minimal mixing. The less you mix, the lumpier and better your crab cakes will be.

Step 5

Gently shape mixture into 6 equal portions, about ½ cup each. Form into thick patties about 3 inches wide and 1 inch thick. Don’t pack too tightly.

Step 6

Place formed crab cakes on a plate, cover with plastic wrap, and refrigerate for at least 30 minutes to help them hold together.

Step 7

In a large skillet, heat about ¼ inch of oil over medium-high heat until shimmering (about 350°F).

Step 8

Carefully place crab cakes in hot oil. Fry for 4-5 minutes until golden brown, then flip gently and cook another 4-5 minutes.

Step 9

Transfer to a paper towel-lined plate to drain excess oil.

Step 10

Serve immediately with lemon wedges, tartar sauce, or remoulade. Traditional sides include coleslaw and French fries.

Tips for Perfect Faidley’s Crab Cakes

Buy Best Crab: Splurge on jumbo lump or colossal crab meat for authentic texture. Cheaper claw meat makes mushy cakes that fall apart.

Pick Carefully: Check every piece for shells, even if the label says “picked.” One missed shell ruins the entire dining experience instantly.

Crush Fresh Crackers: Use a rolling pin on saltines in a ziplock bag. Store-bought crumbs are too fine and make dense cakes.

Mix Minimally: Fold ingredients a maximum of 3-4 times, only gently. Overmixing breaks lumps and creates a paste-like texture.

Chill Before Cooking: Refrigerate shaped cakes at least 30 minutes. Cold cakes hold together better during the cooking process.

Right Oil Temperature: Use a thermometer for 350°F or test with a breadcrumb. Too hot burns outside before inside warms through.

Optional Ingredients To Add

• Old Bay seasoning for authentic Maryland flavor
• Fresh parsley for color and freshness
• Lemon zest brightens the whole mixture
• Bell pepper, finely diced for a subtle crunch
• Dry sherry instead of Worcestershire
• Panko coating for extra crispy exterior

What to Pair with Faidley’s Crab Cakes

One of my favorite classic pairings is creamy coleslaw that provides cool crunch against the warm, rich crab cakes. Traditional Maryland style includes French fries and corn on the cob for that authentic crab house experience. A crisp white wine like Albariño or Sauvignon Blanc cuts through the richness, while cold beer works perfectly for casual dinners.

For elegant presentations, serve over mixed greens with champagne vinaigrette or alongside grilled asparagus with hollandaise. The delicate crab pairs beautifully with corn salad, tomato slices, or cucumber salad during the summer months. Simple lemon rice pilaf makes an excellent base that soaks up any escaped juices.

Sauce options matter tremendously – traditional tartar sauce, spicy remoulade, or simple lemon aioli all complement without overwhelming. Some purists insist only lemon wedges should accompany these treasures. Fresh corn bread or buttermilk biscuits round out the Southern coastal meal perfectly.

Is Faidley’s Crab Cakes Healthy?

Crab cakes provide excellent lean protein with crab meat containing omega-3 fatty acids, good for heart health. Each cake has about 285 calories with high protein, keeping you satisfied longer than carb-heavy meals.

The downside includes high cholesterol from crab and egg, plus sodium from crackers and condiments. Frying adds extra calories, though you can bake at 375°F for a healthier option. Using light mayo and more crab than filler improves the nutritional profile significantly.

Variations and Substitutions

Gluten-Free Option: Replace saltines with crushed gluten-free crackers or almond flour. Works perfectly for celiac guests without sacrificing taste. Texture slightly different but still delicious. Check the mayo and mustard labels too.

Baked Version: Brush with butter, bake at 375°F for 12-15 minutes. Healthier with less oil but equally golden. Spray with cooking spray halfway through. Almost as good as fried.

Mini Appetizers: Make 12 small cakes for party hors d’oeuvres. Reduce cooking time to 3 minutes per side. Serve on crackers with a dollop of remoulade. Perfect for cocktail parties.

Spicy Cajun Style: Add cayenne, paprika, and chopped jalapeños to the mixture. Serve with spicy remoulade sauce for heat. Louisiana meets Maryland in delicious fusion. Not traditional but incredibly tasty.

Budget Version: Mix half crab with mild white fish like cod. Still tastes luxurious but costs much less. Season more aggressively to compensate. Nobody notices at parties.

How to Store

Store uncooked formed crab cakes covered in the refrigerator up to 24 hours before cooking. Layer parchment paper to prevent sticking together. The overnight rest actually helps them hold together better when cooking.

For longer storage, freeze uncooked cakes on a baking sheet until solid, then transfer to freezer bags for three months. Cook directly from frozen, adding 2-3 minutes per side. Cooked cakes keep refrigerated for two days maximum but taste best fresh.

Frequently Asked Questions

Can I use canned crab?

Fresh is infinitely better, but refrigerated pasteurized works in a pinch. Never use canned for this recipe – texture and flavor suffer terribly.

Why did my cakes fall apart?

Too much mixing, not enough binding, or flipped too early. Also, check expiration on mayo – old mayo doesn’t bind properly.

What’s the difference from regular crab cakes?

Faidley’s uses minimal filler and saltine crackers specifically. Most places use too many breadcrumbs making dense hockey pucks.

Faidley’s Crab Cakes Recipe

Recipe by Wasian CookeryCourse: AppetizersCuisine: AmericanDifficulty: Easy

Servings

6

crab cakes

Prep time

20

minutes

Cooking time

12

minutes

Total time

32

minutes

Faidley’s Crab Cakes are legendary Maryland-style cakes made with large, tender lump crab meat and minimal filler to let the crab shine. They’re seasoned gently, fried or broiled until golden on the outside and juicy inside.

Ingredients

• 1 lb jumbo lump crab meat, carefully picked over

• 1 cup crushed Saltine crackers

• ½ cup mayonnaise

• 1 large egg, beaten

• 1 tablespoon Dijon mustard

• 1 tablespoon Worcestershire sauce

• A dash of Tabasco sauce (optional, for a gentle kick)

• Vegetable oil for frying, or clarified butter/olive oil for sautéing

Directions

• Pick the crab: Gently go through crab meat with fingers, removing any shells or cartilage while keeping lumps intact. Place cleaned crab in a large bowl.
• Mix wet ingredients: In a separate bowl, whisk together mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, and Tabasco if using. Mix until smooth.
• Add crackers: Pour wet mixture over crab meat. Sprinkle crushed saltines evenly over top.
• Gently fold: Using a rubber spatula, carefully fold ingredients together with minimal mixing. The less you mix, the lumpier and better your crab cakes will be.
• Form cakes: Gently shape mixture into 6 equal portions, about ½ cup each. Form into thick patties about 3 inches wide and 1 inch thick. Don’t pack too tightly.
• Chill: Place formed crab cakes on a plate, cover with plastic wrap, and refrigerate for at least 30 minutes to help them hold together.
• Heat oil: In a large skillet, heat about ¼ inch of oil over medium-high heat until shimmering (about 350°F).
• Cook crab cakes: Carefully place crab cakes in hot oil. Fry for 4-5 minutes until golden brown, then flip gently and cook another 4-5 minutes.
• Drain: Transfer to paper towel-lined plate to drain excess oil.
• Serve: Serve immediately with lemon wedges, tartar sauce, or remoulade. Traditional sides include coleslaw and french fries.