Female blue crab from Sea Eagle Market.

If you want to taste the Lowcountry it’s in the sweet meat of the blue crab, born in the pluff mud and drawn out into the Atlantic water to mature and mate. There are a thousand variations of a thousand local recipes but time and again it’s Pat Conroy’s crab cakes that seem to be most salivated over. He uses Chablis, chives, capers & cayenne for added zest but the flavor of crab is the king.

In 1995 he told Carole Sugarman:

I taught my daughter that the flesh of the Atlantic blue crab was one of the most extraordinary delicacies in the kingdom of food, and that it was better even than the taste of Maine lobsters. Together, we caught a tubful of crabs and cleaned them on a picnic table in the backyard, the white meat glistening and fragrant with sea water.

Blue Crab on White

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