Winter is the season for fresh crab in the Pacific Northwest.

When asked if I had something special to offer our readers for Christmas, I thought immediately of crab, that cold water crustacean that fattens up just in time for the holidays.

I also thought of Maurizio Paparo, one of the finest chefs in the Pacific Northwest. Recently retired, his mind and talent never stray far from the art of cuisine. I asked my friend what he might suggest. Just so happens that he had just prepared a crab salad for a night at home with his lovely wife, Autumn.

The recipe is light and a perfect starter on Christmas Eve, or as far as that goes, as an accompaniment for a Christmas Day brunch. And, just maybe, for New Year’s Eve.

And please, say a little blessing to the local crab fishermen, these daring souls, who are fighting through some of the toughest ocean conditions in the world to bring us these delectable creatures.

Maurizio’s crab salad

Ingredients

• Two whole crab, cleaned and shucked (or 1 pound crab meat)

• 1/4 cup extra virgin olive oil

• Three cloves fine minced garlic

• 4 tablespoons freshly squeezed lemon juice

• Pinch of red chili flakes

• One-half lemon, squeezed

• 3/4 pound cherry tomatoes, halved

• 1 teaspoon dried oregano

• 1/4 cup of chopped parsley

• Two avocados, cut into eight slices each

• 1 cup artichoke hearts

• Salt and pepper to taste

Preparation

Serve over artisan toast slices. Or eat as is. One can’t go wrong with seasonal Dungeness crab. This recipe is also fun when adapted to a bit of pasta.

Warm the olive oil with the garlic. Warm until the garlic is golden. Add the chili peppers to your taste. Turn off the heat. Slowly pour in the lemon juice, whipping until it emulsifies.

Now, add the cherry tomatoes, crab, parsley and oregano. Toss and serve cold with the avocados and artichoke hearts. Happy Holidays.