Wednesday, November 21, 2012
A Tradition Is Born
Tonight we needed something special, a little treat.
Dungeness crab season is open here in Norcal and fish markets and grocery stores are stuffed full of fresh cooked, plump, meaty, delicious crab. The season here is so celebrated that besides local calendars boasting a plethora of charity crab feeds for every local cause (Sons of Italy, fire departments, Lions, etc) many locals include the delicacy as part of their Thanksgiving menu. Most people serve the steamed crabs cold, cleaned and cracked, along with cocktail or maybe a mayonnaise based dipping sauce.
At our house we elaborate on an idea from San Francisco chef Reed Hearon and marinate our crustaceans in fennel seeds, chili flakes, parsley, thyme, garlic and olive oil and roast them in a 400º oven. Spicy warm delicious. Make plenty of bread and potatoes for soaking up the delicious sauce.
We've decided -- this is our night before dinner.