3 Reviews of Faidley's World Famous Crab Cakes

From: kpestrada

On Apr 12, 2008

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.

From: Zoesmama

On Oct 11, 2006

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.

From: Carmen B.

On Jan 8, 2007

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.