Crab Legs for Christmas
August 27, 2012
One of my fondest food memories is of Christmas Eve in Seattle a few years back. Drew and I were on our own that year so we went all out with a Dungeness Crab Leg feast, complete with newspaper, a roll of paper towel, a bottle of white wine, crusty bread and olive oil. And because we didn’t have the proper crab leg meat extraction tools, a hammer, leatherman and chopsticks. It was pure bliss.