OK, a little supermarket lesson: You can find lump crab in the fish case at the supermarket, usually near the smoked salmon and other fishy stuff. It comes in little tubs in different levels of lumpiness. In other areas of life (think mattresses) lumpiness isn’t a goal, but with picked crab meat, it is. The general rule is, the larger the lumps, the pricier the crab. So while “jumbo” will cost you more, really any kind is good here. Letting the uncooked, prepared-but-not-yet-cooked crab cakes chill before frying helps them bind together without having to add a ton of bread crumbs and other fillers to glue them together. This means more pure crabby flavor, which is almost as good as cake by the ocean.