Crab Cake Sandwich
Where to Find It:
203 North Paca Street
Baltimore, MD 21201
This family-run business was started in 1886. It is one of the oldest seafood restaurants in the Chesapeake region. Started by John W. Faidley Sr., Faidley's is located at its original location, Lexington Market. Today it is run by Bill and Nancy Devine, descendents of the original owner.
BITE Score Rating:
B- That soft, chewy white bread is perfect because it allows the crab cake to shine.
I – Giant, flakey, tender lump crab meat. It’s the star of the show.
T – The tomato and the tang of it, combined with that mustard flavor of the crab cake itself – absolutely delicious
E- You are around the charming people from the Faidley family and getting a one-of-a-kind meal
Results: Defeated by the Chicken Club
* 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 or Olive Oil for sautéing (optional)
* Spread the crabmeat out on a flat pan and sprinkle the crushed saltines over the top.
* In a small bowl mix mayonnaise, egg, mustard, Worcestershire sauce and tabasco.
* Pour the mayonnaise over the crabmeat and gently toss or fold the ingredients together, taking care not to break up the lumps of crabmeat.
* Form the cakes by hand.
* Place the cakes on a tray or platter lined with wax paper, cover and refrigerate for at least 1 hour before cooking.
* Pour Oil into heavy skillet for frying.
* Fry crab cakes, a few at a time, until golden brown.
* Serve on bun for a taste of Faidley’s crab cake sandwich!
Note: Recipe is similar to restaurant’s, as the recipe is a Faidley Seafood secret.