It takes a whole year for me to forget how good crab is.
It’s only when we start cracking and devouring our first feast of the season that I learn it all over again: those beastly little things are one of the greatest meals the sea has to offer. I suppose that’s a debatable statement, but come winter I can’t think of any seafood that rivals the deliciousness of crab. There are all kinds of crab recipes–one particular meal at the top of my “To Cook” list is “Crab Parisienne Crepes” a la The Crepe Cookbook, which I have made once before and liked very much. But one of the most wonderful qualities about crab is that it doesn’t need anything–not even butter or lemon. Garnishes or elaborate and rigorous recipes can be fulfilling to our creative urges, but half of the time as we pick crab we simply eat as we go. I noticed with our first crab dinner of the season, only three seated at the table used the butter-lemon sauce I had on the table. Everyone else ate theirs out of the shell as-is. Good stuff indeed. Read More →