Notes: Have the crabs cleaned and cracked at the market; ask for the whole back shells to garnish the platter. If assembling up to 4 hours ahead, cover platter with plastic wrap and chill. Provide crab crackers or nut crackers to break shells further, containers to hold discarded shells, and damp towels or bowls of water to clean dirty hands at the table.
Sunset DECEMBER 2001
Rinse 6 to 8 cooked Dungeness crabs in the shell (about 2 lb. each; see notes) under cool running water to remove loose bits of shell; pat dry. Arrange on a large platter and lay back shells on top. Garnish with lemon wedges.
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