|Herbaceous Buttery Goodness Awaiting a Crusty Piece of French Bread|
This December, our traditional roasted Dungeness crab fest took a turn to Mr. B's southern roots as he tweaked his recipe and served up an amazing batch of deliciousness. For those not in the know, Dungeness crabs are named after Dungeness, Washington and are the most prolific and popular crabs on the West Coast. In California, Dungeness crabs season hits its peak in December and since these babies are caught off our northern coast, they're easy to find and for the amount of meat, a relatively good bargain.
For our annual crab feast, Mr. B brought home 3 beauties. The first night, he roasted them New Orleans style in a touching tribute to his mother who not only loved picking crabs, but could rock a BBQ shrimp recipe. We stuffed ourselves senseless, literally, until the only option was to roll away from the table. The next day, we picked crabs and I made 5 huge crab cakes. We each ate one for an appetizer and then the following day, Mr. B had two topped with poached eggs. The last crab cake was ours to share over a glass of wine and a good conversation.
My advice--make this dish. Buy extra loaves of sourdough baguette to soak up the deliciously buttery and herbaceous sauce and pair with a California Chardonnay or a winter ale. Definitely roll up your sleeves and put out extra napkins.