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Faidley’s World Famous Crab Cakes

September 11th, 2007 · 3 Comments

Faidley’s World Famous Crab Cakes
courtesy of recipezaar

crab cakesThe world renown Faidley’s crab cakes. In many circles Faidley’s has the best crab cakes in the world! We’ll leave it up to you to be the judge.

1 lb large lump crabmeat, picked over
1 cup crushed saltines
1/2 cup mayonnaise
1 egg
1 tablespoon Dijon mustard
1 tablespoon worcestershire sauce
1 dash Tabasco sauce
vegetable oil (for frying) (optional)
clarified butter (optional) or olive oil, for sauteing (optional)
Tartar sauce
1 cup mayonnaise
1/2 cup finely chopped dill pickles
1/4 cup minced onions
2 tablespoons chopped parsley
1 tablespoon pickle juice


  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.Do NOT pack the mixture too firmly.
  6. The cakes should be as loose as possible, yet still hold their shape.
  7. Place the cakes on a tray or platter lined with wax paper, cover and refrigerate for at least 1 hour before cooking.
  8. Tartar sauce: In a bowl, mix mayonnaise, dill pickles, onion, parsley and dill pickle juice.
  9. Chill for at least 1 hour.
  10. To fry: Pour oil into a heavy skillet to a depth of about 1 ½”.
  11. Heat oil and fry crab cakes, a few at a time, until golden brown, about 4 minute on each side.
  12. Remove with a slotted utensil to a paper towel to drain.
  13. To broil: Slip them under a preheated broiler until nicely browned, turning to cook evenly, about 4-5 minute on each side
  14. 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 total cooking time.
  15. Serve at once with tartar sauce on the side.

Makes 4 servings

Additional Resources:
I Love Crab Cakes! 50 Recipes for an American Classic by Tom Douglas and Shelley Lance
The Crab Cake Guy’s Recipes
The Crab Lover’s Book: Recipes & More by Mary Ethelyn Orso
Crab Cake Guy’s recommended reading

Tags: Crab Cake Recipes · Crab Cake Restaurants · crab cakes

3 responses so far ↓

  • 1 Fouy // Sep 18, 2007 at 11:32 am

    I like the idea of using pickle juice in the recipe

  • 2 Pat // Aug 5, 2009 at 10:26 am

    Best crab cakes i ever made…
    pickle juice in the tartar sauce is good too.

  • 3 Joanne // Mar 1, 2011 at 9:11 pm

    I’m from Maryland and if you follow the above recipe you will have yourself some darn good crab cakes !!! We love them !!!

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