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Cook's Note: Crab |
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TYPES
Varieties of crab differ by region. Dungeness crab is from the Pacific coast, king crab and snow crab are found in the North Pacific, blue crab comes from the Atlantic and Gulf coasts and stone crab from Florida. Soft-shell crabs are not a different variety but are blue crabs that have shed their hard shells and can be eaten without removing the meat from the shell.
Alaska king crab is usually sold as frozen, cooked crab legs. Cooked crabmeat (out of the shell) is available frozen or canned, and occasionally fresh. Lump meat, the most costly, is choice meat from the body of the crab. Flaked meat consists of small pieces from the body. Claw meat is darker than the meat from the body.
SHOPPING FOR QUALITY
Fresh, uncooked crabs should be sold alive, displayed in a tank of salt water. They should look active, not sluggish. Cooked whole crabs, available fresh and frozen, should have bright red shells and a mild aroma.
HOW MUCH TO BUY
Allow 1/3 to 1/2 pound per serving. Four pounds of crab in the shell yields 1 pound of cooked crabmeat. One 6-ounce package of frozen crabmeat or one 6 1/2-ounce can of cooked flaked crabmeat is equivalent to 1 cup of cooked lump crabmeat.
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