Sunday Supper - Dungeness Crab Dinner

I grew up steaming open clams in a butter broth of white wine and garlic and then sopping the juice up with crusty bread. When I decided to try and cook some Dungeness Crab at the start of the season I figured I would wing it and do it basically the same way but with a little spice since Karla was coming over.

1. I asked my fish guy at Wholefoods to quarter up 4 crabs for me because cutting into the body of a crab is pretty much asking for flesh wound with my clumsy knife skills and history of kitchen accidents. He kindly obliged.

2. I chopped 1 whole head of garlic, 1 jalapeno, 1 handful of fresh parsley and 1 handful of fresh cilantro. I cooked these ingredients in 2 sticks of unsalted butter.

3. When everything began to soften I added the crab, a generous guzzle of olive oil and dry white wine. I cooked covered for about 2 minutes, seasoned with salt, pepper and some Old Bay Spice.

4. I served the crab in a big bowl with chunks of crusty bread. It was a hit!