'Tis Crab season here in Northern California. The Boy recently made a new friend and apparently the guy has a "dingy" and Crab pots. They ended up with 80 crabs from Bodega Bay; however there is a limit to what you can keep- so they only brought home 15. I ended up with 2!
I've determined that the season is still a tad early because these didn't taste as sweet as what I get from my local fish monger in Late December. Ah well, a bottom feeder is a bottom feeder, and my tummy was delighted.
After picking the crab from the shell (the crab has been boiled already by the guys, and sliced down the center with the shell and gooey parts removed) I transferred it to a nice clean dish. In a small dish for dipping sauces I melted a bit of salted butter and squeezed a lemon into the dish. Paired it with a bottle of 2002 Thomas Fogarty Chardonnay from the Santa Cruz Mountains. The oak, the butter, the slight crisp acidity to the Chardonnay made for a delicious meal.
* Photo credit to SFGate.com