Yesterday beautiful feisty large live crab were $2.29/lb at Manila Super in Daly City. At 10:00 am people were lined up 3-4 deep at the counter with paper number slips in hands waiting their turn. While I waited (about half an hour) I got into conversations with a few people: One man was buying several to cook them, and UPS overnight to his son in New York! (what a great Dad!); another guy got 14 for a family gathering; a woman told me she knows people who drive down from Vallejo to buy at this market because their crab is always so good. Anyway they finally called my number and I got 3 nice big ones (7.75 lbs). Steamed them till about half done; cleaned; cut them into leg with body sections; cracked and refrigerated them. Took them to a friends house where they got the treatment: heat oven to 475-500 (if your smoke alarms can take it!), put 1/4 lb butter, 1/3 cup olive oil and 1/4 cup minced garlic in a roasting pan; put roasting pan in oven till butter melts then throw in crab and toss; put back in oven for about 15 minutes or until crab is done to your taste; squeeze a couple of Meyer lemons over all and add about 1/3 cup chopped Italian parsley; stir or turn pieces over to mix flavors and put on a nice big platter; serve with nice crusty baguettes and white wine and PIG OUT! Dish was a hit with friends; I'm up in the middle of the night drinking Alka Seltzer! Generally we just like to eat crab simply steamed plain to enjoy just the great flavor of crab but a couple of times a year we go with this megadose of butter treatment - sigh - and forget about the demon cholesterol - feh!