One of the benefits of living near the Jersey Shore (and Delaware Bay and its tributaries) is easy access to blue claw crabs. I have been steaming them the same way for maybe 20 years: in a cup of white wine, a can of beer (12 oz if you’re counting), and some chopped garlic softened up in some olive oil. The crabs get a dusting of old bay before they steam. I drop a big nub of butter in when they’re done and spoon the remaining liquid over the crabs and some pasta.

We’re late to the crab party this year for some reason, but patience is its own reward.