In San Francisco, Dungeness crab season opens about the same time as Thanksgiving every year.
I was born in the Bay Area (Oakland), but I don't have the local tradition of eating crab for Thanksgiving. My Navy family was too far flung to develop that habit.
However. I am no fool. If Dungeness is on hand, I am ready.
Thanksgiving is tomorrow, but today we enjoyed a dish I first tasted at Shanghai 1930. It was a dish of buttery tofu, mingled with warm crab chunks. The crab happened to be bearing its own roe at the time I tried it at the restaurant. Beauty.
It doesn't sing "Thanksgiving" to me, but, again, I am no fool. I loved it.
The crab we bought today was not graced with its own roe, so we bought a little salmon caviar. I would probably have preferred tobiko, but the store we shop at wouldn't allow it. "It's dyed," they said. I doubt that, but I was stymied.
Nonetheless. Good eating, with a generous pat of butter and a whirr in the microwave. Don't know where all that liquid came from. So what. We scooped it up and ate it.