Recipe: Barbecued Dungeness Crab.

For Bay Area food lovers, this time of year immediately brings to mind a certain signature protein to grace their Thanksgiving tables - no, I'm not talking about turkey, I'm talking about Dungeness crab. (Recreational season has started; commercial season is scheduled to start Thursday, Nov. 15.) For this recipe, chefs Rupert Blease and Jason Fox briefly blanch whole crabs in boiling water before finishing them on the grill and brushing with garlic butter. Serve with plenty of lemon wedges, along with a trio of sauces: Cured Egg Yolk Dip, Garlic & Nasturtium Relish and Saffron Rouille. [ABSTRACT FROM PUBLISHER]