Pan roasted 1/2 dungeness crab with sliced garlic, sprigs of thyme, parsley, lemon and LOTS of butter.
Anchor Oyster Bar, San Francisco

This was actually a special they had that night, and I was in absolute heaven!  The crab was fresh and tasted amazing!  I squeezed most of the lemon onto the dish and it added even more flavor and brightened up the garlicky butter sauce.  It was no easy feat extracting all the flesh from the crab, but I did a pretty good job.  I didn’t want any of that soft, tender crab meat to go to waste.  As you will see, I don’t mind getting messy and eating with my hands – I am Filipino, lol!  This dish was so comforting and I used the table sourdough bread to soak up all the butter sauce.  Thank goodness I live in San Francisco.  We get our fair share of amazing crab!

Mezza Corona Chardonnay 2009, Italy

I didn’t like this white wine very much.  I rated it 3.3/10 on the Wine Notes app on my phone.  But dinner always tastes better with a glass of wine, mediocre or not…