Here is a treasure trove of mid-Atlantic seafood, including broiled rockfish, fried oysters, spicy or creamy crab soup, and major-league crab cakes. The cakes come in two different formations: made with backfin meat, their fine and wispy body humming with a devilish pepper glow (fried or broiled); and more deluxe jumbo lump cakes, listed on the menu as "Kool's Deluxe Crab Cakes" and available only broiled. (Frying lump crab meat would be a sin.) Kool's cakes are sumptuous, the opalescent hunks of sweet meat seasoned with zest and speckled with herbs. Another crustaceous choice is crab balls – peppery little orbs of crabmeat that get deep-fried to become a crunchy pop-in-the-mouth bar snack or hors d'oeuvre.