b'Garlic-Roasted Whole Dungeness Crab & Arugula-Fennel SaladBRIAN POORServes 3 to 42 whole Dungeness crabs, cookedV cup minced fresh garlicW cup minced fresh ginger1 cube unsalted butterV cup minced white or yellow onion1 teaspoon sea salt or kosher saltW teaspoon red chili flakesW teaspoon freshly ground black pepperW cup Artesa Carneros ChardonnayJuice of 1 lemonFOR THE ARUGULA-FENNEL SALAD (SERVES 6 EASILY):4 cups baby arugula (see Chefs Tips), lightly packed2 cups fennel bulb, stems removed, bulbs cut in half, cores removed, shaved thin (See Chefs Tips.)1 avocado, pit removed, cut into V-inch slices3 tablespoons pistachios, or any other nut you like3 to 4 tablespoons cilantro-lime vinaigrette (see accompanying recipe), or more to taste FOR THE CILANTRO-LIME VINAIGRETTE (YIELDS 3 CUPS):1 cup honeyV cup plus 2 tablespoons lime juice, fresh-squeezed2 tablespoons apple cider vinegar or Pompeian Pomegranate Infused White Balsamic Vinegar2 tablespoons cilantro, leaves only, coarsely chopped1 tablespoon garlic clove, mincedW cup fresh gingerroot, peeled and mincedV teaspoon sea salt W teaspoon black pepper, freshly ground W cup Pompeian Extra Virgin Olive Oil X cup Pompeian Extra Light Tasting Olive OilPreheat the oven to 425 degrees.Hold the crab firmly with one hand and pull the shell off with your other hand. Rinse the crab under cold water into a strainer to catch the guts. Keep rinsing until you have removed most of the guts. Having some left at this point is OK.127'