The Baltimore crab cake is jumbo lump blue crab held together with almost no filler and broiled, not fried, so the sweet meat does the talking. The no-filler version is the local point of pride.

Crab cakes grew out of the Chesapeake's 19th-century oyster-and-crab economy, when Baltimore was the world's leading seafood-packing port. The Maryland style, jumbo lump bound with just egg, mustard and a little binder, then broiled, became fixed as the gold standard. Faidley's at Lexington Market, selling crab cakes since 1886, is often credited with setting the no-filler benchmark that locals still defend against fried, filler-heavy versions elsewhere.

4 editor picks for Maryland crab cake in Baltimore, ranked by editorial score. All Baltimore signature dishes · Maryland crab cake across every city.

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