The Wolfe family is from the San Francisco Bay Area. I grew up in a place that offers up one of the most delicious oceanic culinary treats: The Dungeness Crab. It's perhaps my favorite thing on the planet, besides Cheez-It's and Budweiser.

The frigid Pacific is an ideal habitat for San Francisco's famous delicacy, Dungeness Crab. Firm and sweet, the Dungeness Crab meat has played an important part in defining San Francisco's culture, from the crab boat docks of Fisherman's Wharf to the diverse Italian, Vietnamese and Chinese recipes for Dungeness Crab.

It also defines my happiness when the temperatures drop around Bozeman and in the months that contain an "R". Come December and January, you can keep your turkeys and such. Gimme a Dungeness Crab, some mayo, some salt, a few lemons and a fresh sourdough baguette.

Dungeness Crab

Tis the season, my friend. If you've never experienced the awesomeness of Dungeness, do it. You can get them from many area vendors and even your local grocery store. In fact, in the almost 20 years I've had Dungeness in Bozeman, I've only had one I didn't care for. They're frozen but that also saves you the hassle of having to cook and clean them. (Your grocer or fish monger will be happy to clean them for you. Just ask.)

So, that's my piece of advice for you when you need a snack on a cool afternoon. Go get yourself a Dungeness Crab or two (or four, as we do) and enjoy. You'll be glad you did. -Michelle