Just add Old Bay.
A mixture of almond meal and cornmeal takes the place of traditional breadcrumbs in these scallion- and mint-studded crab cakes. And a raw snap pea salad is just the refreshing crunchy side to turn it into a complete meal.Synonymous with summer and the Chesapeake Bay area, though the blue swimming crab out of Asia, usually sold as pasteurized meat, makes up a much larger volume of the crab we eat throughout the year, Stavis says.
The giant, meaty legs are the prize on this Alaskan coldwater crab, which comes into season in October and November. A single leg from a red king crab, the species you’ll most encounter, can weigh anywhere from five ounces to a pound. If king crab isn’t labeled Alaskan, it’s probably coming from Russia. If it’s priced to move, it’s probably from Chile, where the smaller, less meaty southern king crab is plentiful, Stavis says.
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