CJ’s on the Bay Executive Chef Laura Owen’s piquant signature CJ’s crab cakes, include lump blue crab meat with no added flour binder and lightly seasoned then formed into cakes, sautèed in butter and served with homemade tartar sauce.

Photo by JENINE C. OUILLETTE, Special to the Eagle

CJ’s on the Bay Executive Chef Laura Owen’s piquant signature CJ’s crab cakes, include lump blue crab meat with no added flour binder and lightly seasoned then formed into cakes, sautèed in butter and served with homemade tartar sauce.

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