Photo: Thinkstock

Although I'm just as big of a fan of Old Bay seasoning as any Maryland native is, I'll admit to making crab cakes without it. Yes, the contents of that distinctive yellow can work magic on crab meat (as well as other foods, like my two recent discoveries: popcorn, and this Poor Man's "Shrimp" Cocktail). But Old Bay isn't the only way to enhance crab's sweet, delicate taste. Start with this basic recipe, then tweak it one of these four ways:

Italian: Swap in 1 tsp. of dried oregano for the Old Bay, and use basil as the fresh herb.

Asian: Substitute hot Chinese mustard for Old Bay, and instead of the herbs use fresh ginger (1/2 Tbsp. peeled and minced). Wasabi mayonnaise, available at many grocery stores and Asian markets, is an ideal accompaniment.

Greek: Skip the Old Bay and amp up the herbs: stir in a Tbsp. each of fresh mint and dill. Tzatziki is the perfect dipping sauce.

Latin-Indian: In place of Old Bay, use Sambar or curry powder. For the herbs, use cilantro, and serve the cakes with lime wedges and mango chutney.

Keep Reading
This summer's coolest food combinations
More foods to eat this month
Why does beach food taste so delicious?