In Northern California, crab comes into season around the beginning of December and lasts through January. It’s always cause for celebration, and feels so holiday festive. Buy the freshest cooked whole crabs you can find, and have your fishmonger prepare them for eating.
A simple lemon-spiked aioli is all the adornment fresh crab needs. The sweetness of Meyer lemons is a nice foil for the briny crabmeat.
Invite some close friends over, throw newspaper on the table, and go to town with the crackers, lots of napkins, and crisp white wine.