Faidley's offers crab cakes in three varities: All Lump, Backfin and Regular. This review is for the All Lump, although we do have a review of the Backfin crab cake.
By default, all Faidley's crab cakes are cooked fried. For an extra $.50, you can get yours broiled. Crab cakes are pre-fried, and then microwaved for a few seconds before being served. Lemon wedge provided upon request, possibly along with cocktail and tartar. I took my crab cake to go, which was accompanied by lettuce, tomato slices, and crackers.
Because it was pre-cooked than microwaved, the cake was warm at first, but quickly cooled off (I should point out that from the time I paid to the time I sat down, about 3 minutes had passed, so perhaps yours will best be enjoyed inside Faidley's).
Lots of jumbo lumps of crab, and a bit more filler than I would expect. Somewhere between minimal and average, towards the average end. Filler is noticeable amongst the large lumps of crab. Despite the amount of filler, the flavor is nice, but not over the top. A nice mix of mayo, Old Bay and mustard that goes well with the sweetness of the crab. But despite the amount of crab meat lumps, the filler and crab meat are on a shared flavor stage, where you don't really notice one or the other unless you single them out.
From the microwave preparation to the bread aftertaste, I can't say I was overly impressed. The amount of crab lumps was a good representation of what an all-lump crab cake should be. But I expect to taste more crab in my crab cake than anything else, which gets points taken off in my book. Still, with all of the options you have at your disposal, it is still a pretty solid crab cake worthy of your own comparison.
What do you think about Faidley's All Lump crab cakes? Tell us in the comments!
