Summer brings all kinds of treats. Grilling, outdoor eating, trips to the beach, and seafood! Shellfish is a favorite of mine. I like all kinds: shrimp, clams, oysters, and especially crab. Blue crabs with Old Bay seasoning, steamed, soft shell crabs, sautéed, dungeness crabs, king crab…my mouth is watering. Don’t forget lobster! Yesterday, Dad and I treated ourselves to some wild king crab legs. A little goes a long way, especially as a side or an appetizer. Crab is great for surf and turf, or even turf and turf. I had salmon topped with jumbo lump crab and asparagus the other evening. It was billed as Salmon Oscar, but I skipped the cream garlic sauce. Still, it was a hearty, flavorful dish and kicked off the crab season for me. So when I saw the wild king crab legs, I decided to grab them for my own turf and turf combo of halibut and crab. Crab goes with anything, I’ve discovered. My leftover crab leg was just enough to garnish a beautiful egg white omelet and steamed Brussels sprout leaves.