If there’s one thing Seattleites can agree on (besides rain), it’s that our crab rocks. We’ve got some of the freshest and most delicious crab in the country, and there’s no reason not to be taking advantage of it. In this class, Good Fish author Becky Selengut will bring in fresh local crabs, and then teach you what to do with them. You’ll learn how to select, humanely kill, cook, and get the meat out of your fresh catch as you make newspaper crab with soy caramel; roasted red chile crab cakes with lime dipping sauce; crab mac and cheese; and dungeness crab with bacon and cider sauce. You’ll get your hands dirty, and in the process you’ll learn all you need to know about the Northwest’s crab bounty.