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 Famous Faidley’s Seafood Style Crab Cakes Recipe

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These delectable crab cakes are packed with lump crab meat, minimal filler, the perfect amount of flavorful seasonings, and fried golden brown! 

This great recipe is based off the award-winning crab cake from Faidley’s Seafood located in Lexington Market at Baltimore Harbor, Maryland. 

There is a small white rectangular tray with two fried crab balls on it. There is chopped green parsley sprinkled over the plate and a lemon wedge laying on the plate. There is a very small clear glass bowl with a white creamy sauce in it. Items are on a light gray surface. this …

What makes these crab cakes so unique is the ball like shape and the sauce.

People think that the shape is a Maryland thing but it is actually a Faidley creation!

Their crab cakes uses only local Maryland blue crab, broken saltines, and a secret sauce that is mayonnaise based. 

I love a great crab cake and this is by far one of the best recipes for delicious crab cakes. 

So for all you seafood lovers, dive right in and try making these at home!

Faidley’s Crab Cakes Ingredients

There is a square white dish with white lumps of crab meat in it. There is a large clear plastic bottle with light yellow oil in it. There is a small clear glass bottle with red hot sauce in it. There is a small spice can, a black measuring cup with creamy mayonnaise, a brown egg, and a white plastic sleeve of square white crackers. There are 3 very small clear bowls. One has light yellow mustard in it, one has dark brown liquid in it and the third one has ground black pepper in it. Items are on a light gray surface.

Simple Ingredients

Jumbo Lump Crab Meat: Fresh lump crabmeat or canned crab meat can be used.

Large lump crabmeat works best for this recipe.

Saltine Crackers: You want the cracker crumbs to be small pieces so it can easily bind to the lumps of crab meat. 

Old Bay Seasoning: A classic blend of spices originating from the Chesapeake Bay area. It’s known for its savory and slightly spicy flavor.

Mayonnaise: This is the main binding ingredient. I use Duke’s in almost everything that calls for mayonnaise, it’s my fav!

Use your favorite as long as it is mayo and not salad dressing. 

Dijon Mustard: Dijon mustard is a must-have ingredient in crab cakes.

Dijon has a pungent, more spicier flavor than yellow mustard which compliments the other ingredients in this recipe.

Worcestershire Sauce: A small amount of this powerful sauce adds such great flavor! (see FAQ’s)

Hot Sauce: Just a dash of your favorite hot sauce gives a little kick to any dish. Tabasco sauce is very popular, I like Crystal hot sauce.

Black Pepper: Optional, but I highly recommend a few shakes!

Large Egg: Another binding ingredient. Slightly beat with a fork before adding it to the mayonnaise mixture.

Fresh Herbs: Fresh chopped parsley can be added into the mixture or use it as a garnish.

Chopped fresh dill is often used in many seafood recipes.

Lemon Wedges: A little fresh squeezed lemon juice balances out the flavor of the crab cakes.

There is a small white rectangular tray with two fried crab balls on it. There is chopped green parsley sprinkled over the plate. One of the crab meat ball is broken in half. There is part of a fork showing that is resting on the plate. In the background there is a very small clear glass bowl with a white creamy sauce in it and a round plate with fried crab meat balls on it. Items are on a light gray surface.

Helpful Equipment and Tools

  • Large skillet – cast iron or heavy skillet
  • Large bowl
  • Medium bowl
  • Small bowl
  • Measuring cups
  • Measuring spoons
  • Rubber spatula
  • Ice cream scoop
  • Baking sheet 
  • Wax paper
  • Mesh splatter screen
  • Slotted utensil or heat resistant tongs
  • Large plate
  • Paper towels

How To Make Faidley Seafood Style Crab Cakes

There is a clear large bowl with small pieces of white crackers in it. The bowl is on a light gray surface.
  • Place crushed saltines in a large bowl.
There is a clear large bowl with small pieces of white crackers in it. There is a square white dish with white lumps of crab meat in it. Items are on a light gray surface.
  • Add the lump crab meat to the bowl. (see Recipe Tips)
There is a large clear glass bowl with a mixture of lumps of white crab meat and pieces of white crackers in it. Bowl is on a light gray surface.
  • Gently toss the crab meat and the crackers together.
There is a large clear glass bowl with a mixture of lumps of white crab meat and pieces of white crackers in it. There is red powder sprinkled over the mixture. There is a can of seafood seasoning in the background. Items are on a light gray surface.
  • Sprinkle the Old Bay seasoning on the crab mixture.
There is a a clear glass bowl with white creamy mayonnaise, dark brown liquid, light yellow mustard and ground black pepper in it. There is a smaller clear glass bowl with a beaten raw egg in it. There is a stainless steel whisk laying next to the bowls. Items are on a light gray surface.
  • Place mayonnaise in a bowl.
  • Add all the seasonings except for the egg.
  • Mix throughly.
There is a clear glass bowl with a light yellow sauce in it. There is a stainless steel whisk. In the background there is a large clear glass bowl with a mixture of lumps of white crab meat and pieces of white crackers in it. There is red powder sprinkled over the mixture. Bowls are on a light gray surface.
  • Add egg to sauce and blend well.
There is a large clear glass bowl with a mixture of lumps of white crab meat and pieces of white crackers in it. There is a light yellow sauce poured over the top of the mixture. The bowl on a light gray surface.
  • Pour mixture over the crab and cracker mix. 
There is a large clear glass bowl with a mixture of lumps of white crab meat, pieces of white crackers, and sauce all mixed together. There is a gray rubber spatula resting in the bowl. Bowl is on a light gray surface.
  • Gently blend until completely incorporated.
There is a stainless steel baking sheet lined with white paper. There are four scoops of crap meat mixture on the paper. There is a large clear glass bowl with a mixture of lumps of white crab meat, pieces of white crackers, and sauce all mixed together. There is a white scoop utensil resting in the bowl. Items are on a light gray surface.
  • Shape mixture into a loose round ball. (see Recipe Tips)
  • Place cakes on prepared baking sheet.
  • Refrigerate for one hour.
There is a large dark round skillet with four scoops of crab meat mixture frying in hot bubbly oil.
  • Pour approximately 1.5 ” of oil into a heavy skillet.
  • Heat the oil over medium-high heat.
  • Once the oil has preheated, carefully add the crab cakes to the hot oil.
  • Cook a few cakes at a time. You do not want to over crowd them while they are frying.
There is a large dark round skillet with four scoops of crab meat mixture frying in hot bubbly oil. Two of the scoops have been turned over and are golden brown on the top.
  • Use slotted utensil or tongs to carefully turn the crab cakes.
There is a large dark round skillet with four scoops of crab meat mixture frying in hot bubbly oil. There is a silver mesh splatter screen covering the skillet.
  • Fry crab cakes until they are golden brown. (see Recipe Tips)
There are six fried/cooked round balls of crab meat on a white paper towel.
  • When the cakes are done, transfer them to a large plate lined with a paper towel to drain any excess oil.
There is a small white rectangular tray with two fried crab balls on it. There is chopped green parsley sprinkled over the plate and a lemon wedge laying on the plate. There is a white round plate with four fried crab balls on it in the background. There is a very small clear glass bowl with a white creamy sauce in it. Items are on a light gray surface.
  • Serve with homemade tartar sauce (recipe below) and lemon wedge.

See recipe card below for complete measurements and total cooking time.

Recipe Tips

  • A key to a good crab cake is the big lumps of crab meat. Be gentle when mixing the ingredients together. This will help keep the large lumps of crab to stay together.
  • Faidley’s crab cakes are round balls not patties. When forming the cakes, make sure to keep them as loose as possible. 
  • Use a mesh splatter screen to prevent pops of hot oil from getting out of the pan and all over you or the stove top.

Homemade Tartar Sauce

There is a white bowl with creamy white mayonnaise in it. There are two smaller clear glass bowls. One have finely chopped onions in it, the other has chopped green dill pickles in it. There is a very small clear round dish with a light green liquid (pickle juice) in it. Items are on a light gray surface.
  • Mix mayonnaise with chopped dill pickles, finely chopped shallots, and dill pickle juice.
  • Chill until you’re ready to serve the crab cakes.

See recipe card below for complete measurements.

What to serve with crab cakes

These crab cakes are so moist and flavorful that they don’t need much. A little squeeze of lemon juice and a spoonful of tartar sauce or cocktail sauce is perfect.

Crab cakes are ideal for both an appetizer or as the main course. Great side dishes to serve are steamed broccoli, cornbread, Brussels sprouts, a simple salad, or corn casserole.

 Famous Faidley’s Seafood Style Crab Cakes

There is a small white rectangular tray with two fried crab balls on it. There is chopped green parsley sprinkled over the plate. One of the crab meat ball is broken in half. There is part of a fork showing that is resting on the plate. In the background there is a very small clear glass bowl with a white creamy sauce in it and a round plate with fried crab meat balls on it. Items are on a light gray surface.

Frequently Asked Questions

Can you cook crab cakes in an oven?

Yes, crab cakes can be cooked in an oven. Place the crab cakes in a preheated oven and broil for approximately 5 minutes or until golden brown.

Can you freeze crab cakes?

Yes, you can freeze the portioned scoops of unbaked crab cakes for up to 3 months in an airtight container. Thaw in the refrigerator and cook per the instructions.

Looking for more great seafood recipes?

Try these delicious dishes!

Yield: 6 to 8 cakes

Famous Faidley's Seafood Style Crab Cakes Recipe

There is a small white rectangular tray with two fried crab balls on it. There is chopped green parsley sprinkled over the plate and a lemon wedge laying on the plate. There is a very small clear glass bowl with a white creamy sauce in it. Items are on a light gray surface.

Delectable crab cakes packed with lump crab meat, minimal filler, the perfect amount of flavorful seasonings, and fried golden brown! 

Prep Time 15 minutes
Cook Time 8 minutes
Additional Time 1 hour
Total Time 1 hour 23 minutes

Ingredients

  • 1 pound lump crab meat
  • 1 cup saltine crackers - broken into small pieces
  • 1 teaspoon Old Bay Seasoning
  • 1/2 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon ground black pepper
  • A couple dashes of hot sauce - or more if you like more heat.
  • 1 large egg - slightly beaten
  • Garnish - fresh chopped parsley and lemon wedges
  • Vegetable oil for frying
  • TARTAR SAUCE
  • 1/2 cup mayonnaise
  • 1/4 cup chopped dill pickles
  • 2 tablespoons finely chopped shallots
  • 1.5 teaspoons dill pickle juice

Instructions

  1. Break up saltine crackers into small pieces and place them in a large bowl.
  2. Add the lump crab meat to the bowl. (see Recipe Tips)
  3. Gently toss the crab meat and the crackers together.
  4. Sprinkle the Old Bay seasoning over the crab mixture.
  5. Spoon mayonnaise into a medium bowl.
  6. Add Dijon mustard, Worcestershire sauce, hot sauce, and black pepper.
  7. Mix throughly.
  8. Add egg to sauce and blend well.
  9. Pour mayonnaise mixture over the crab mixture and gently blend until completely incorporated, taking care not to break up the lumps of crab meat.
  10. Line a baking sheet with wax paper.
  11. Use an ice cream scoop or your hands to form the cakes into a loose round ball about 3 inches in diameter. (see Recipe Tips)
  12. Place cakes on prepared baking sheet.
  13. Refrigerate for one hour.
  14. Make Tartar Sauce: Mix mayonnaise with chopped dill pickles, finely chopped shallots, and dill pickle juice. 
  15. Chill until you're ready to serve the crab cakes.
  16. How To Fry: Pour approximately 1 ½" of oil into a heavy skillet.
  17. Heat the oil over medium-high heat.
  18. Once the oil has preheated, carefully add the crab cakes to the hot oil. Cook a few cakes at a time. You do not want to over crowd them while they are frying.
  19. Cook the cakes 3-4 minutes each side. Use slotted utensil or tongs to carefully turn the crab cakes.
  20. Once the cakes are golden brown, use a slotted utensil and transfer them to a large plate lined with a paper towel to drain any excess oil.
  21. Serve with homemade tartar sauce and lemon wedge.

Notes

Helpful Equipment and Tools

  • Large skillet - cast iron or heavy skillet
  • Large bowl
  • Medium bowl
  • Small bowl
  • Measuring cups
  • Measuring spoons
  • Rubber spatula
  • Ice cream scoop
  • Baking sheet 
  • Wax paper
  • Mesh splatter screen
  • Slotted utensil or heat resistant tongs
  • Large plate
  • Paper towels

Recipe Tips

  • A key to a good crab cake is the big lumps of crab meat. Be gentle when mixing the ingredients together. This will help keep the large lumps of crab to stay together.
  • Faidley's crab cakes are round balls not patties. When forming the cakes, make sure to keep them as loose as possible. 
  • Use a mesh splatter screen to prevent pops of hot oil from getting out of the pan and all over you or the stove top.

Did you make this recipe?

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© Laura @ Join me in the Kitchen
Cuisine: American

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