I don’t know about you, but my life has improved immensely since the meaty Dungeness crabs arrived on our shores, ready to brighten the long winter days with their cheerful, red bodies and  tasty, sweet meat.     Normally, we  serve the cooked, cleaned crabs cold with a mayonnaise-lemon dip and a salad, but this weekend, I tried a roasted recipe from Josh Silvers of  Jackson’s in Santa Rosa, where the chef/owner  is serving  Dungeness  crab hot from the wood oven. To be honest… Read More »