Favorites from a recent dinner: sticky Guanabana glazed ribs with green papaya slaw, conch chowder, slow braised oxtail and spiny lobster in a dry sherry bisque with green garlic zucchini.

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Favorites: roasted stuffed chicken with garlic mashed potatoes and a wild-mushroom jus, and poached skate in a spring garlic broth with potato gnocchi and green asparagus.

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We'd flank the dish with sides of corn on the cob, a garlic-studded green such as escarole, a balsamic-slicked watercress salad and even some barbecued meat for the non-crab lovers of the family.

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Red chutney scorches the mouth with garlic and chili powder (and maybe a touch of tamarind), while the green stuff tingles the lips with green chilis, cilantro and mint.

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