crab cake

Today I had a delicious lunch that was slightly unexpected... being from Virginia, I love blue crabs and I love crab cakes. Now, blue crabs are not good for crab cakes because they have such low yield of meat and the crab is so delicate and sweet it would be disrespectful to add anything but a little dunk of vinegar to the delicious meat. However, I appreciate the luscious chunks of crab meat that are formed together to create beautiful crab cakes. I had one of those yummy crab cakes today-- minus the huge chunks of crab but certainly still crabby in flavor and oh so yummy. Good food is really such a treat.