Chef Gregory James and the Maryland Crab Cake Masterpiece


meet chesapeake chef gregory james

Hailing from the shores of the Chesapeake Bay, Chef Gregory James is a culinary virtuoso with a profound love for fresh, local ingredients. With a career marked by a commitment to excellence, Chef James has elevated the Maryland crab cake to an art form. His culinary philosophy centers around the belief that the quality of ingredients and the meticulousness of preparation are paramount in creating a dish that transcends expectations.


maryland crabs: a culinary all star

At the heart of Chef Gregory James’s culinary repertoire is the Maryland crab cake, a dish that encapsulates the essence of the region’s seafood culture. Comprising succulent lump crab meat, breadcrumbs, and a blend of secret spices, Chef James’s crab cake is a celebration of simplicity and flavor.

The meticulous process of hand-picking the finest crab meat ensures a texture that is both delicate and rich. Each cake is a testament to Chef James’s dedication to showcasing the natural sweetness and brininess of the blue crab, a culinary treasure of the Chesapeake Bay.


crafting the perfect cake

Chef James’ Maryland crab cakes are a symphony of textures and flavors. The meticulous process begins with the careful selection of the freshest crab meat, sourced directly from local fishermen. The addition of a proprietary blend of spices enhances the crab’s natural flavors without overpowering them.

The cakes are expertly formed and pan-seared to a golden perfection, creating a delectable crust that gives way to a tender, flavorful interior. The result is a harmonious blend of sweet, savory, and slightly spicy notes that dance on the palate with each indulgent bite.


the perfect pairing

To elevate the dining experience, Chef Gregory James recommends pairing his Maryland crab cakes with a refreshing citrus aioli or a zesty remoulade. The combination of creamy and tangy flavors complements the richness of the crab, creating a symphony of tastes that lingers long after the last bite.

Chef Gregory James’s Maryland crab cakes are more than a dish; they are a culinary masterpiece that reflects the soul of the Chesapeake Bay. Each bite tells a story of passion, expertise, and a commitment to the finest ingredients. For those seeking an extraordinary culinary experience, Chef James’s crab cakes are a must-try, a journey into the heart of Maryland’s seafood tradition and a testament to the artistry of one of its finest culinary craftsmen.

Classic Maryland Crab Cakes


    • Serves: 8

      • 1 lb of Jumbo Lump Crab
      • 1/4 cup Dukes Mayo
      • 1 Egg
      • 1/2 TSP Old Bay Seasoning
      • 1 1/2 TSP Chives
      • Zest of 1/4 Lemon


    • Drain the crabmeat and pick through for shells (jumbo lump should not have any).
    • In a large metal bowl whisk together the eggs, mayo, old bay, chives, lemon zest. Very carefully fold in the crab meat without breaking up the crab.
    • Shape the crab mixture into 8 cakes about 1 inch thick. In a nonstick skillet, heat butter with the olive oil over medium heat.
    • Add the cakes to the pan. Cook until dark golden brown on the underside, about 4 minutes.
    • Flip the cakes, reduce the heat to medium low, and continue cooking until the other side is well browned, 4 to 5 minutes.

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