If you’re chomping at the bit to get your hands on some delicious crab you’re not alone. As San Franciscans, we are so lucky to enjoy fresh Dungeness crab each winter but some of us can’t wait until November. In anticipation of our local Dungeness crab season starting up, we are serving ALASKAN KING CRAB.
Cooked to tender perfection in butter, garlic, white wine, parsley and olive oil, this delicious concoction is mouth watering good! The legs are nice and long offering more crab meat than you can imagine.
All you need is a little local sourdough bread to soak up the juices and this meal is fit for a king!