And she was kind enough tio share them with me - 3 crabs (Cancer magister) caught by them (does that make them 'Stone crabs'?)
Lovely sweet meat. The sous chef cracked and separated the sweet meat, I made a dressing using one egg yolk, some EVOO (not the flavour loaded greenish sort, the more neutral yellow oil), S&P, and a generous addition of chopped fresh chives and chopped taragon, both from the garden.
Slice some tomatoes (ours are producing well now) and top them with the crab dressed gently with the dressing, and drink a nice white - went for a 2012 Ch. St Michelle Indian Wells Chard in honour of the source of the crab. Deeeeelightful!
Thanks to Jenise!