We generally make these in coordination with the Preakness Stakes.

The recipe is found on the side of cans of Old Bay Seasoning, and is pretty much the best.  Only mods being a little garlic powder and fresh parsley.  One note though, deep-frying is the way to go.  Broiling or baking generally dries them out.  2 cans of crab will suffice for the pound called for.  Though I’m sure fresh would be even better.

We had a more or less invented, but typical, Italian-American pasta salad with it, and Leaping Horse Chardonnay from Cali.