I caved, I admit it... call me a hypocrite. While I normally extol the virtues of fresh, unpasteurized Maryland blue crab meat, I found myself salivating at the thought of a plateful of crab cakes last night as I caught up on my long-neglected DVR queue full of do-it-yourself home improvement shows such as Holmes on Homes (I became an insufferable homeowner in June). A quick trip to the seafood market solved the craving, and honestly? The pasteurized backfin (I wasn't about to spend $40 a pound for canned, pasteurized jumbo lump) was pretty good. Fry em' and butter and enjoy. I did. While most crabs will hide in deeper waters until the shallows begin to warm, commercial crabbers will set their traps to intercept them April 1 and fresh jumbo lump crab meat will hit market shelves soon after. Recreational crabbers usually use the Memorial Day holiday as the benchmark to begin chicken-necking.