Tacky, touristy and flat out the best Dungeness (cold only, never warm, whole, cracked, butter galore and their slaw) I've ever had.

And I am a big fan who has sampled it at some of Seattle's finest, bought live and cooked it at home, caught it, even BBQ'd it.

All trips to the Peninsula are timed around a visit.

Especially, late afternoon before the dinner rush.

Been living here since 2001. Have had just about every way to fix the dungeness crab meat that so-call chefs in this area can muster. And not one of them can bring any real flavor from the "tasteless" meat. If you haven't had a blue crab crab cake from back East you are missing out! You'll swear your eating mush compared to a blue crab cake prepared with Old Bay seasoning and Bal-tee-mure love. And don't even get me started on eating blue steamed crabs compared to this dungeless crab slob....

Now a lightly fried soft shell, yummy.

Blues, not so much. just returned from an extended trip back east.

I'll take my Dungeness.

I agree with William Lawn about something !

And something ultimately more important to our love of life than politics - FRESH CRAB.

I do recall, however, Mr. Lawn, that your taste in oysters is a bit off.

There just is nothing like south sound oysters.

It is such a pleasure to come back here.

If you count the very fast delivery of Alaskan Salmon, we have access to the best seafood in the world.

Never buy a whole cooked crab. If there are any toxins it will be in the guts...or "crab butter" if you prefer(blech). If the crab is cooked whole there is a very real chance the toxins will be cooked right into the meat. Clean them live and cook just the meaty portions. Rick I've had blue crab....sub par would be the politest thing I could say.

blue crab sucks.

If you don't already know how to cook crab correctly, or if you actually pay good money to have some over-priced, over-rated restaurant cook it for you, you're not a true Washingtonian.

The tonic used in gin and tonic was used for malaria not scurvy. If there was lime or lemon in it as well, then that is what prevents scurvy. The preventive in tonic is quinine. Nowadays there is much less quinine in tonic than in the early days when it was used to prevent malaria - used by the British when in the tropics. Look it up. How could your guest who makes his own tonic not know that?

tried it in Baltimore at one of their most famous spots...the whole "dump a pile on newspaper" affair. The crabs are skimpy a little greasy and the flavor is nothing BUT Old Bay Seasoning, and maybe that was a good thing. I was there with a group from Seattle and we all looked at each other at the end of the meal and shrugged. A great Dungeness crab can be eaten with no seasoning at all. Julia Child declared it the best tasting crab - period. I agree.