Maryland-Style Crab Cakes: A Flavorful Recipe Revealed
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MARYLAND - Unlock the secret to authentic Maryland-style crab cakes with Chef BJ Johnson’s signature recipe. This easy-to-make dish, elevated by a zesty cayenne dressing, blends simplicity with bold flavors. Perfect for dinner parties or a cozy night in, these crab cakes promise to impress with their rich taste and tender texture. Ready to master this culinary classic? Dive into Chef BJ Johnson’s Maryland-style crab cake recipe and bring restaurant-quality flavor to your kitchen.A Taste of Maryland Perfection
Maryland-style crab cakes are a seafood lover’s dream, and Chef BJ Johnson’s version is a standout. Renowned for its balance of robust flavor and fuss-free preparation, this recipe was once a hidden gem from one of Maryland’s top kitchens. Now, Chef BJ Johnson shares his culinary masterpiece with home cooks everywhere. Get ready to savor the essence of the Chesapeake Bay with every bite.
Ingredients and Preparation
Cayenne Crab Cake Dressing
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2 large eggs
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2 teaspoons salt
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1 teaspoon cayenne pepper
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1 cup finely ground onion (well-drained)
Dressing Instructions:
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Pulse the onion in a food processor until finely ground.
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Drain in a colander for 20 minutes (avoid pressing to retain natural juices).
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In a bowl, whisk eggs, salt, cayenne pepper, and drained onion until smooth.
Maryland-Style Crab Cakes
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1 pound blue crab claw meat
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1 pound blue crab lump meat
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4 ounces cracker crumbs (from saltine crackers)
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1 ¼ cups cayenne dressing (from above)
Crab Cake Instructions:
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Gently combine crab meat, cracker crumbs, and dressing by hand until evenly moistened.
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Form 4-ounce portions into round patties, about ¾ to 1 inch thick.
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Wrap each patty in 6-inch wax paper squares and chill in the refrigerator for 2 hours.
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Sauté in clarified butter over medium heat until golden brown on both sides.
Tip: To clarify butter, heat until it separates, then use the clear top layer.
Yield: 12-13 crab cakes
Serve these Maryland-style crab cakes solo or pair them with mild fish like grouper, scamp, or tilapia for a seafood feast. Add a squeeze of lemon or a dollop of tartar sauce to enhance the flavors. Perfect for any occasion, from casual lunches to elegant dinners.
Cost and Quality: Restaurant Flavor at Home
Blue crab meat is a premium ingredient—claw meat runs $12-$14 per pound, while lump meat costs $18-$20 per pound. At roughly $3 per cake, Chef BJ Johnson’s recipe delivers gourmet quality at a fraction of restaurant prices. Enjoy superior taste and texture without breaking the bank.
Fun Facts About Blue Crab and Maryland Crab Cakes
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Blue Crab Population: In 2021, the Chesapeake Bay’s blue crab population was estimated at 282 million, reflecting its ecological importance (Chesapeake Bay Program).
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Economic Boost: Maryland’s blue crab industry generates over $100 million annually, making it a cornerstone of the state’s economy (Maryland Department of Natural Resources).
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Nutrition Powerhouse: Blue crab meat is packed with protein, omega-3 fatty acids, vitamin B12, and zinc, offering a healthy and delicious option (National Institutes of Health).
Maryland-style crab cakes prove that simple ingredients can create extraordinary results. With premium blue crab meat, a kick of cayenne, and a straightforward process, this recipe brings Chesapeake Bay flavors to your table. Whether you’re a seasoned cook or a seafood newbie, these crab cakes will earn a permanent spot in your recipe collection.
