We're in final week of it: crab season. So sit next to us. Together, we'll enjoy this season's harvest of several supremely delicious bottom-dwellers.
Slice ten cloves of garlic very thin, and sauté slowly in 1/2 cup sweet cream butter. Add one teaspoon of toasted, crushed fennel seeds. Season with freshly ground sea salt and black pepper to taste. That's your sauce. Get a few pre-cooked crabs, remove the meat, and dip. That's what we did.
Sweet and flaky, with more meat than almost any other crab. You're melting already.
Scuttle your way to the local seafood market to claw yourself a tasty catch. Or better yet: lace up your boat shoes and head to the sea