Mary Sicilia shared (and I kept): Ciopinno Ala Sicilia
Yum!! Soon to grace a Bay Area table, I hope.

Mary is of course right about Dungeness crab. <g> I had it two ways at Tanya's folks' place on Christmas Eve: cold and cracked, and roasted with garlic.

It helps that Dungeness is our local crab; Tanya's mother drove over the hill to Half Moon Bay earlier in the week to reserve the crab from the fisherman, and picked it up Sunday morning. It was the best crab I've ever eaten (and I've eaten a lot of crab...)

I particularly liked the garlic crab. Here's how to do it.

Roast Crab with Garlic
(extempore from the dinner table description):
Printer version of this recipe

You'll want enough oil to coat the crab pieces and leave some in the platter
to mop up with crusty bread.

Half and half olive oil and butter.
Melt in an oven-proof skillet with chopped garlic (lots!) and parsley
or other herbs to taste.

Heat on the burner until sizzling, and add the cooked cracked crab.

Toss to coat the crab, and roast in a 500F oven for about 10 minutes.

Serve on a platter and enjoy. (We did.)