Dungeness Crab Season is at its peak this time of year, and that means fresh and abundant crab for the holidays. Dungeness crab season doesn’t actually wind down until March, but about eighty percent of the Bay Area crabs are brought in by the end of the year.So, come in and pick some up to enjoy while it is still available.

This is one local speciality that is so delicious, you don’t need really to do much to it. Here are links to two similar crab salad recipes with different combinations of flavors in the dressings. Enjoy!

Crab Salad with Grapefruit, Avocado and Fresh Herbs from Williams Sonoma
Featuring a Dijon, Mustard, Champagne dressing with avocado, grapefruit, parsley and chives.

Sautéed Crab with Avocado, Grapefruit, and Herb Salad from Saveur Magazine
Crabmeat is rubbed with a smoky chile paste, then sautéed and tossed in a salad of avocado, grapefruit, lime, cilantro, chervil and watercress.