One of the greatest culinary pleasures for those of us lucky enough to live on the Pacific Coast is the start of the Dungeness Crab season. The commercial crabbing season traditionally begins November in northern California and by all accounts, this should be a bountiful year for the tasty crustaceans.
Whether you head down to the docks yourself or buy from your local store, we should soon have a plentiful supply of this delicacy. And regardless whether you prefer it plain on a salad, with clarified butter and lemon or in any number of delicious recipes (see below), there is one wine that always works with crab: J Sparkling Brut!
Recipe Courtesy of J Executive Chef, Mark E. Caldwell