Local Produce wise, it is the Most Wonderful Time of the Year. Seriously - take your pick! The salmon and crab are in full flower, the stone fruit is rolling in, berries are burying us, and corn, peppers and onions and herbs are coming up like weeds.
The New England Clam Bake makes so much sense, but out here, crab and salmon and mussels take center stage.
Anyway - a wonderful meal made: Crab Salad with a Fresh summer Relish... and of course Corn on the Cob!
*Nectarine and Sweet Onion Relish*
(please remember - all these amounts are "-ish" and to your taste!)
A firm Nectarine (a good place to use the one that is not quite ripe) cut into small chunks.
A small sweet onion, or 1/2 of a larger one, again, cut into small chunks
a 1/2 cup of sweetish white wine (sparkling if you have it)
1 tsp fresh oregano, chopped
about the same of basil, Thai Basil is really nice here... but any will do (as would none...)
Salt and Pepper to taste
Let this sit for a few hours, overnight if you are thinking ahead.
*Catch some Crab and Cook it Your Favorite Way*
I steam mine live and whole for about 10 minutes and let them cool.
*Cook the Corn*
While the crab is cooling, boil a big pot of water, place the corn in the water, and boil for about 3 minutes. Pull the corn out and cool. Serve with butter, salt & pepper.
.... when the crab has cooled, quickly
pop the shell off, and clean them. With dungeness crabs, cut off the shell around the legs and body meat. All you need is a strong set of kitchen shears to cut and crack, and the crab toes make great picks.
Or if catching/cooking is not an option, get a bunch of the freshest crab meat you can.
Chop up some sort of crunchy leafy veg... Purple cabbage, butter lettuce, what ever comes to hand.
Dress it with a nice light vinaigrette (oil, vinegar, a little garlic, salt, pepper, mustard as emulsifier).
Dressed chopped salad on the bottom
Crab meat goes on top.
A big spoon of the nectarine relish goes on top.
A cob of corn
The rest of the wine you were cooking with!