Whoa my goodness! Such a yummy pot of goodness to be making on a cool night. I absolutely adore Dungeness Crab and when the season hits the San Francisco Bay, I get giddy with joy and often maw down on multiple whole crab over many days during the holidays. I went a little overboard (Tehe) this year because recent holidays have been spent on the East Coast. I bought, ate, and served so much crab that I actually had an assemblage of pieces left over from my last meal of crab. I was crabbed out, but I could let this succulent goodness go to waste! So, I plucked the morsels from their shells, rinsed them and gingerly packaged them in a freezer bag with hopes of a crab soup later on. Last night was the night! The result was a creamy yet light chowder with a base of coconut milk rather than cream and lots of good vegetables.