I’m sure people are sick to death of looking up Thanksgiving recipies and it isn’t even Turkey Day yet. For a little break with the norm I’d like to share my husband’s family’s tradition.
Thanksgiving week also happens to coincide with the opening of Dungeness crab season, and traditionally, the night before Thanksgiving they all gather round for a feast of steamed dungeness crab, artichokes and sourdough bread.

It’s a very local tradition, Pacific seafood, mixed with Monterey produce (where they celebrate) and San Francisco baked goods.
Let me tell you… I can eat crab for hours. More than I can eat turkey, and it’s not as heavy. There’s no tryptophan hangover and it’s a low fat meal.

Last year we were devestated by the huge oil spill that postponed the crab season, but this year it’s ON. Tonight’s the night…I can’t wait.

for variations try crab cocktail, different dipping aiolis and crab dip. (but I think basic is the way to go)

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Ok, whether for a dinner party or drunken gathering, this one wins accolades, hands down.

All you need is pre-made cornmeal crusts:

some sort of pizza sauce, or marinara sauce (your choice, I like garlic and basil marinara)

finely shaved parmesan cheese

and asparagus tips

arrange sauce, then cheese, then asparagus tips on the pizza while the oven heats to 425 degrees.
I like to make a pretty slice-friendly pattern with the asparagus tips, so they will be perfectly arranged on each slice. This helps, too, because even with a pizza slicer, the asparagus doesn’t like to cut as effortlessly as one would hope.

Pop that sucker directly on the rack for fifteen minutes and YES! Snacks of goodness for everyone.

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Unf… I cannot wait for all of these to get ripe::

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