Corn Crab Cakes

Blue crabs from the Chesapeake Bay are traditionally used in crab cakes. But because of their size—which makes them sweet, but scant—we sometimes save them for delicious bisques and sauces and instead use the Dungeness or Alaskan crab for cakes. Whichever you choose, lightness, plenty of crab, and a bit of a bite are the secrets of crab cakes.