Antique Crabcake Photo

AWARD WINNING LUMP CRAB CAKES

A family owned and operated business since 1886, Faidley Seafood continues to operate in Baltimore providing award winning crab cakes, prepared foods and freshly merchandised seafood in a market place atmosphere to locals and visitors alike.

Fishmonger
Crabcake on a plate
Bushel of crabs
Staff Photo
Front of the restaurant
Shucked Oysters
Faidley Neon SIgn

"Hands down, Faidley’s is where you should head for a crab cake if you have only one day in Baltimore."

Coastal Living, September-October 2001

Gallery

203 N. Paca St Baltimore, MD 21201 Main Phone and Shipping
Orders: (410) 727-4898 Steamed Crabs: (410) 727-4898
Clock Plate
Business Hours

Indoor and Outdoor Tables for Raw Bar and Kitchen or Curbside Carryout Monday – Thursday 10:00-5:00 Friday – Saturday 10:00 – 5:30, Closed Sunday

Crabs & Fish Monday-Saturday 10:00-5:00 Fish Market open for Walkin, Phone Order, or Curbside

Forget Viagra. Eat Oysters. (No prescription required).

Bill Devine

In Bawlmer, Hon, Crab is King

New York Times, February 19, 2003

Jumbo lump’s the filet mignon

Nancy in Baltimore Magazine July 2009

100 Things Every Foodie Should Do In Baltimore…#1…Have a jumbo lump crab cake from Faidley’s on a Saltine.

The Baltimore Sun, December 2, 2009

…the single greatest thing that must be eaten at the market - the most delicious dish in all of Baltimore, maybe the most beautiful hunk of seafood anywhere on the East Coast between Maine and Charleston Harbor - is a Faidley’s crab cake.

Gourmet Magazine, November 2009

Faidley’s Crab Cakes are crusty on the outside and tender, moist, and packed with crab on the inside.

Southern Living Magazine

They’re plump, sweet beauties with large pieces of crab meat (“only jumbo lump,” says Nancy) and subtle seasoning (“I don’t like so much spice that it wipes out the crab flavor”). Every subsequent crab cake will be measured against hers.

Gourmet Magazine, June 1998

You don’t sit at Faidley’s, you stand, leaning against waist high counters bolted to the old market’s floor. And in that position, you enjoy perhaps the best crab cake you’ll ever have the pleasure of eating.

USA Today, Life Section, November 19, 2003

When it comes to crab cakes,” Bill says, “chefs think they know what they’re doing. They jazz it up and ruin it. Nancy keeps it simple. She makes a special sauce using the best ingredients but won’t even tell me what’s in it.

Southern Living Magazine, August, 1997

….bigger than a baseball, smaller than a softball.

Style Magazine, November 2003