Well, I’m already home from my trip to Baltimore, back at work, back in the real world. It was a nice second visit to Charm City. I learned a lot, saw some old friends, made some new ones, and had a few really terrific meals (plus some not so blog-worthy ones, including a trip to Subway because I was pressed for time and it was the best option around).
Baltimore is really known for its famous crabs: blue crabs steamed in Old Bay seasoning and served in the shell, which you smash with mallets and pick apart, and the classier, less-messy alternative, crabcakes. Crabcakes should be soft and fork-tender, with their outer surfaces only slightly crispy from being pan-seared or broiled. They aren’t batter-dipped or deep-fried. It’s a croquette of shredded crabmeat, probably some bread crumbs, possibly onions, peppers, garlic, celery, herbs and spices, and maybe an egg to bind it together. Obviously the best crabcakes are heavy on the crab and light on the fillers.
Now, you’ve probably tried a crabcake at some point in your life, but the ones in Baltimore are unmatched. I was lucky enough to try two of the city’s iconic crabcakes at two very different restaurants. You could say I was on a seafood diet on this trip: when I would see food, I’d eat it, as long as it was seafood.
This past Friday evening (7.13.18), I walked to Phillips, a giant seafood restaurant in the touristy Inner Harbor area, to meet two friends for dinner. (https://www.phillipsseafood.com/) Phillips is a pretty nice place, and their crabcakes were no exception.
These Hooper’s Island crabcakes came with roasted, seasoned potatoes and a nice blend of seasonal vegetables. Those are two sides I would rarely choose myself, but I enjoyed both more than I expected to. They also came with a tangy remoulade sauce, a great accompaniment for almost any seafood that is a good alternative to tartar sauce. I liked them, don’t get me wrong. They were delicious, and the company at dinner was unparalleled. But I already knew there were better crabcakes to be found in Baltimore, from my previous visit back in 2011. Would I make it back there in time?
Well, of course I did, hence the title of this post. Baltimore’s hottest spot for crabcakes is Faidley Seafood, a legendary restaurant and seafood market inside the Lexington Market. (http://www.faidleyscrabcakes.com/ and http://lexingtonmarket.com/) I’m a huge fan of food markets, and they have been some of my favorite travel destinations in cities over the years: the Reading Terminal Market in Philadelphia, Pike Place Market in Seattle, the Ferry Building in San Francisco, the North Market in Columbus, Ohio, and the granddaddy of them all, the Lexington Market, founded in 1782. There’s a lot of history at this place — you can feel it. It’s nestled in the middle of a historic part of downtown Baltimore, walkable from the Inner Harbor, but not in a direction most tourists would automatically head in. The indoor market shows its age, and it definitely isn’t fancy, but it’s totally worth visiting and checking out the 88 vendors — especially Faidley.
Founded in 1886 and a Lexington Market resident from the beginning, Faidley Seafood feels like a time capsule in the best way. It’s a little intimidating at first, since there’s a lot going on at multiple counters throughout the restaurant: a fresh fish counter on your left when you walk in off Paca Street, an oyster bar right in the middle, and the counter where you order crabcakes and other food on the right. They will prepare any fresh fish you choose, in addition to their regular menu items, which is pretty cool.
They sell a few different crabcake varieties, as well as seafood platters, where you can try multiple things. When I went yesterday (7.17.18), I opted for a seafood platter with a backfin crabcake, fried oysters, and fried clams, which also came with two sides. I got macaroni salad and potato salad, since I like trying everyone’s different versions. And they had onion rings, so this is also a stealth RING THE ALARM! feature!
The fried oysters and clams were great. Sometimes you can order those and taste nothing but breading and grease and wonder if there were any mollusks in there, but these were so fresh, and not at all greasy. The potato salad and macaroni salad were thick (I hate it when the mayo is runny), creamy, cool, refreshing, and incredibly well-seasoned. They gave me cocktail sauce and tartar sauce, which were nice for some dipping, but not necessary, given how flavorful everything was.
The crabcake was the best I’ve ever had, and I felt that way after my earlier trip to Faidley Seafood back in 2011. It was seasoned better than the one at Phillips, and I greatly preferred Faidley’s much more casual and historic atmosphere. A classy sit-down restaurant versus a bustling, historic seafood market where you order at a counter and stand up to eat at long tables — you’d think the better one would be obvious, but I prefer casual and historic anyway, and Faidley’s crabcake was just superior. (And I often eat over my kitchen counter at home, so I’m used to standing up while I eat!) It was my favorite meal of the entire trip to Baltimore, and I’m so glad I fit it in before a long and frustrating afternoon at the airport.
Crabcake close-up:
I wasn’t sure what to expect from the onion rings, since we have a local seafood restaurant that makes onion rings that I don’t care for at all, but these were terrific. Some of the better ones I’ve had — the perfect thickness, the perfect batter, the perfect texture and taste. They were perfect in every way, not that I should have been surprised.
If you’ve ever watched The Wire (which I mentioned is my favorite show of all time), two different characters refer to Faidley’s in two different scenes: Omar mentions it to his partner, and McNulty brings a bag of crabcakes to two excited cops as a favor. David Simon, the showrunner, was a long-time journalist for the Baltimore Sun and more recently, a MacArthur “Genius Grant” recipient, so if you don’t believe me, believe him. Not many people know their way around Baltimore better. If you visit Baltimore and can only go one place for its legendary crabcakes, eschew the touristy Phillips and soak up the local culture at Faidley Seafood in the Lexington Market. Just go for lunch, since they aren’t open for dinner!
The Saboscrivner 