We kept it simple by just separating the legs, cutting the body in half, and scooping out the fat from the head (the best part).
Mignonette - vinegar, onions, salt, pepper, and some sriracha.
Sunday, December 13, 2009
Crab Season!
It's been Dungeness Crab season and the prices are great! I love that I grew up eating this variety of crabs. They are soo meaty!
We kept it simple by just separating the legs, cutting the body in half, and scooping out the fat from the head (the best part).
Mignonette - vinegar, onions, salt, pepper, and some sriracha.
We kept it simple by just separating the legs, cutting the body in half, and scooping out the fat from the head (the best part).
Mignonette - vinegar, onions, salt, pepper, and some sriracha.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment