July is the height of the season for enjoying crab. This elegant but easy dinner menu for six shows the seafood at its best. The cornmeal madeleines and goat-cheese timbales can be made in advance and reheated; the vegetables for the crab sauté can be chopped ahead of time and refrigerated. A simple salad and a loaf of crusty sourdough bread are congenial additions to the menu. For wine, Pheasant Ridge, a Lubbock winery, makes a Sauvignon Blanc that is a fine match.