The Chesapeake Bay yields more than just the regatta-loving suntanned class in their sock-free topsiders. It’s the home habitat of the blue crab, which both Maryland and Virginia claim as their own. Boardwalk style (mixed with fillers and served on a bun) or restaurant/gourmet style; fried, broiled, or baked, crab cakes can be made with any kind of crab, but the blue crabs of Chesapeake Bay are preferred for both tradition and taste.
