Crab with a C

We are so lucky to live on the west coast during crab season. I love Dungeness crab. It's sweet and tender - perfect for all sorts of things.

We ventured out on Saturday to our local fish market, Tony's, in Oregon City. We bought hailbut and two crabs. The halibut was delish - I baked it with a caper, mustard sauce. Sautéed some spinach with a little garlic to serve on the side. But we're talking crab.

The dressing is a blend of mayo (Duke's of course), sweet pickle relish, chopped capers, cocktail sauce (because horseradish), and a squeeze of lemon juice.

I added what I had in the produce bin to the greens - some celery, a bit of red bell pepper for color and crunch. Toss the greens with a little dressing. Top with the crab. Another spoonful of dressing. Oh look - there are the croutons I made from the bread experiment. A couple hard boiled eggs. And a bottle of Stoller Chardonnay. Yum.

If you want my formula for making croutons, let me know. Perfect for all the leftover bits of bread.

I have one pound of crab left that will become crab cakes. Oh baby....