Soby's Crab Cakes Become a Greenville Staple with 600,000+ Sold

The South Carolina restaurant's secret ingredient? Duke's Mayo.

Published on Feb. 13, 2026

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Soby's Restaurant in Greenville, South Carolina has sold over 600,000 crab cakes since opening in 1997, thanks to a recipe that features high-quality crabmeat and the signature ingredient of Duke's Mayo. The crab cakes, which won a people's choice award at a local food festival before the restaurant even opened, have remained a menu staple and are served with a creamy remoulade sauce.

Why it matters

Soby's crab cakes have become an iconic dish in Greenville, showcasing the restaurant's commitment to quality ingredients and local heritage. The longevity of the dish on the menu, as well as the restaurant itself, is a rarity in the industry, highlighting Soby's ability to adapt and appeal to customers over nearly three decades.

The details

Soby's crab cake recipe was developed by executive chef and partner David Williams prior to the restaurant's opening in 1997. The cakes feature high-quality lump or super lump crabmeat, minimal binders, and the key ingredient of Duke's Mayo, a Greenville-based brand. The crab cakes are served with a remoulade sauce that also features Duke's Mayo, as well as capers, anchovies, Worcestershire sauce, and other seasonings. Soby's has executed the same crab cake recipe since opening, with each new chef carrying on the tradition.

  • Soby's opened its doors in November 1997.
  • The crab cakes were first served at the Fall for Greenville festival in October 1997, a month before the restaurant opened.

The players

Soby's Restaurant

A Greenville, South Carolina restaurant that has served its iconic crab cakes since opening in 1997.

David Williams

The executive chef and partner at Soby's who developed the restaurant's crab cake recipe prior to opening.

Rodney Freidank

A corporate chef for Table 301 Hospitality in Greenville, who was on the opening team for Soby's in 1997.

Virginia Duke

The late founder of Duke's Mayo, a Greenville-based brand that is a key ingredient in Soby's crab cakes.

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What they’re saying

“By my conservative estimates, we have sold just over 600,000 crab cakes at Soby's, and thousands more from our sister company Table 301 Catering.”

— Rodney Freidank, Corporate Chef, Table 301 Hospitality (Southern Living)

“Having spent some years in the Chesapeake Bay area around Maryland, chef Williams had a keen understanding of amazing crab and what makes Maryland-style crab cakes so special.”

— Rodney Freidank, Corporate Chef, Table 301 Hospitality (Southern Living)

“It's a staple in every home and business in our area! Not only is it delicious, but Duke's Mayo was created right here in downtown Greenville by the late Virginia Duke. Two things that can get you into a fight around here. One is whether you pull for Clemson or Carolina, and the other is being a fan of any other mayo besides Duke's.”

— Rodney Freidank, Corporate Chef, Table 301 Hospitality (Southern Living)

What’s next

The Soby's team plans to continue serving their iconic crab cakes, which have become a beloved part of Greenville's culinary landscape over the past 28 years.

The takeaway

Soby's crab cakes have stood the test of time by staying true to their Maryland-inspired recipe, featuring high-quality crabmeat and the signature ingredient of Duke's Mayo, a Greenville-based brand. This commitment to quality and local heritage has helped the dish become a beloved staple in the community.