As a native Marylander, it’d be impossible for me to not write about blue crabs as the dish of the week once every summer. They are one of my favorite foods, and as we’re starting to enter August, they’re getting cheaper, larger, and more plentiful. It also helps that due to a ban on the crabbing of females in the Bay, they’re making a resurgence in the Chesapeake. (Most of the ones we see come from the North Carolina and Gulf coasts.)