There is no better way to enjoy Louisiana blue crab than in a crab cake.

 
May 18, 2016

A healthy debate can be had over the best way to appreciate blue crabs. The purists could argue that nothing beats picking apart whole boiled beasts by hand. Diners who prefer to outsource dismemberment tasks could speak in favor lump meat dressed simply in ravigote or claws dripping seasoned olive oil. Chefs, eager to enlist the power tools of their trade, might advocate on behalf of crab au gratin, a creamy bisque or the added value crab brings atop a finfish fillet or rib-eye steak.