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.
What: Dungeness crab
When: Now
How: 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.
Why: 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
www.nwfish.com