Well, Local’s Blog faithful, it’s Crab Season and I thought I should mention another great reason for living in Sonoma are the fabulous crabs from Bodega Bay.  I went down to the docks and picked up fresh crabs coming in from the days catch.  The air was alive with fresh salt air and lots of birds, harbor seals and tourists.

Once home, I cleaned the crabs and cut them into quarters. Then I chopped two cloves of garlic, tossed them into a large pot to lightly brown in a couple of tablespoons of good olive oil, then I added 4 tablespoons of butter with a ¼ tsp of fresh thyme along with 3 thyme stems and one sliced Meyer lemon sliced about ¼ inch or less (wash skin and slice with skin on) and 1 ½ to 2 cups of Praxis Viognier to the pot. Heat until butter is melted and fluid is just to simmer,  but do not let it boil,  then add two Crabs broken into ¼ pieces and place a lid on and  turn it down to low so it does not boil.  Cook Crabs less than 10 minutes, salt and pepper to taste.  Arrange Crabs and Lemon slices on plates with plenty of juices from pot to dip your bread in and serve with glasses of cold Praxis Viognier.   Sonoma Heaven!