The Chesapeake Bay, Atlantic coast and Gulf of Mexico are riddled with numerous shallow muddy inlets of brackish water, the perfect home for blue crabs. Blue Crabs are found abundantly in rivers, inlets and bayous and are one of the most popular of the more than 4,500 species of crabs found worldwide. Cracking steamed crabs is an eating sport of sorts; the eater has to really dive in to reap the rewards. There might be a bit too much work for it to be considered comfort food. Cheesy, warm crab dip moves in the right direction, but crispy on the outside, tender on the inside crab cake? That, my friends, is pure down-home comfort.
The best crab cakes contain ingredients that enhance the flavor of the crab yet don’t compete with it, like raw red peppers that are usually added simply for color but do little to improve the flavor of the dish. Crab cakes are best when they are left alone to be crab cakes, not crab-and-breading cakes, or worse, breading-and-crab cakes. You need just enough of a binder to hold them together.