Sweet, tender crabmeat is always a treat, whether it's Dungeness, king crab, or snow crab from the icy Pacific; stone crabs from Florida; or Maryland's famous blue crabs, both hard-shell and soft-shell. You can buy live crabs and steam them at home, or buy presteamed whole crabs or crab legs at the seafood counter. Preshelled crabmeat is available in several different varieties, graded according to the size of the chunks of meat. From highest to lowest, the grades are: Colossal, Jumbo Lump, Lump, Special, Back Fin, and Claw Fingers. Soft-shell crabs are those that have recently molted, and whose exoskeleton is still soft and edible. Once cleaned, soft-shell crabs are eaten whole.
There's not much to do on Decatur Island in Washington State -- and that’s just how its residents like it. Food editor Shira Bocar shares her favorite place to be once summer rolls around, as well as foods that showcase the island’s bounty. (Crab cakes and berry pie, anyone?)
Seafood takes on a casual attitude when made into sandwiches. Enjoy convenient canned tuna dressed up with fresh herbs, zesty dressings, or crunchy fresh vegetables; grilled salmon fillets; fresh tuna burgers; simple and delicate lobster, shrimp, and crab salads; and po'boys made with crunchy fried flounder or scallops.
Mini crab cakes encrusted with sesame seeds get a kick from wasabi and soy sauce. The toppings of wasabi, mayonnaise, cucumber, and pickled ginger add creaminess, crispness, and tang, as well as color.