Starting tonight and through the weekend, Chef Jonah Rhodehamel will be taking a Dungeness crab cake, stuffing it inside a soft shell crab, and frying it in a sparkling water batter (making it extra crispy!). This will be accompanied by a salad of frisee, avocado, and blood orange.

Is it too much?

Can it be too much?

We wish you an extra crabby weekend.