Half marinated crab with nori loaf from Sister in Oakland. Photo: Sister Dungeness crab season is finally here! Local crab lovers have been eagerly anticipating the start, which has been delayed for the past two months due to migrating whales, crabbing equipment lost in a fire and drawn-out price negotiations between local crab fleets and wholesale buyers. Now that the season has started, supply is limited and prices are high, which also means, disappointingly, we won’t be seeing local crab on restaurant takeout menus for too much longer. So get crackin’! AGRODOLCE Chef Angelo D’Alo tells Nosh that Agrodolce is serving local crab in three dishes: Cioppino with half Dungeness crab ($50); a whole crab served “salad style,” chilled with garlic, lemon and chiles ($48); and pan-sauteed with two different Sicilian chiles and heirloom tomatoes ($48).