One of the most profound and welcome food rituals I have acquired since coming to California is that of cracked Dungeness crab at least once every two weeks when they are in season. Crab season for the Dungeness breed runs from early November through April, although down at San Francisco's wharves, you can still buy crab after this - although they will be imported flash-frozen crustaceans.
There is nothing quite like local fresh crab accompanied by warm sourdough bread, melted butter, cocktail sauce, mayonnaise and a chilled glass of chardonnay to ease it down with good company. The Californians will classify you depending on your strategy to get through the meal. You will be either a "piler" or "non-piler" the former group being those who are patient enough to build a crab mountain before indulging.
I have to confess I am in the latter group, opting for immediate gratification after battling to get the flesh fully out of the claw for the previous 45 seconds. I'm sure many psychology books could be written on eating practices around the cracked crab table, but regardless, this custom is one of the best of many good things in the Bay Area!
I tend to serve it all up with a great caesar salad, try the Briannas brand dressing - it is amazing, rich and cheesy. Good wines are Chalone or Jordan varieties of Chardonnay. Lay the table with newspaper not cloth due to the pungent nature of the crab and allow at least one large crab per person for a feast.
Still a month or two until season dwindles so go for it and enjoy!
Looks delicious and I to am too impatient to be a "piler".
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