Coast, crabs, bliss

<p>Dungeness crab season is the perfect excuse to make an afternoon escape to Bodega Bay's windswept dunes, beaches and chowder shacks.</p><p>If it's a Friday -- like today -- head to the UC Davis Bodega Marine Laboratory for one of the lab's free drop-in tours offered Fridays between 2 and 4 p.m. (closed Dec. 25 and Jan. 1).</p><p>A docent will introduce you to the eels, rockfish and other sea creatures in the lab's aquariums, and the dolphin skeletons, specimens preserved in jars and other mysterious creatures that line the hallways.</p><p>After the lab, head to the beach with your new knowledge of marine life and look for seals, hawks and other creatures that live along the bay's dunes and beaches. Check online for a list of dog-friendly beaches at www.bodegabay.com.</p><p>Most important, on the way out of town stop by the marina and buy crab fresh off the boat.</p><p>Crabs are on the upswing of a growth cycle, said Zeke Grader, executive director of the Pacific Coast Federation of Fishermen's Associations.</p><p>Crabs are averaging about a pound and a half this year and cost between $3.99 and $8.99 per pound at stores, but about $4 off the boat.</p><p>"It's always good to go and talk to the fisherman," Grader said. "There's nothing better than Dungeness crab cooked right in the shell with a little garlic and butter with good white wine and sourdough bread. I love it."</p><p>Most live crab stands close around 5 p.m. The most basic method of cooking crab in its shell is to boil a large pot of water with enough salt to simulate seawater (at least ¼ cup). Add the crab, bring back to a boil, cook about 17 minutes and, bon appetit!</p><p>-- Julie Johnson</p>