First day of the Dungeness crab season. I can't recall if I've ever had fresh crab on the first day...
But we decided to pay homage today. At first, we tormented ourselves with how we would prepare the crab. When we were close to not agreeing, we almost decided to punt the crab for another day.
But then I decided not only to pay homage to the crab, but to honor its purity. No muckety-muck. Purity! With tweaks.
What we did, then, was to take the fresh picked lump meat and warm it in a little saucepot of butter and garlic (the garlic had been merely swiped over the sides and bottom of the pot). Lots of butter. I added more.
Put your warm, buttery crab meat into bowls and shower ever so lightly with truffle salt.
That parsley leaf? Way too strong for this delicate delicacy. Way too strong.
Eat with buttered bread and collapse into a crustacean coma. Somebody (not saying) is horizontal on the couch right now.