Dungeness Crab: This Year’s King Of Seafood

Many members of the culinary world – from chefs taking online cooking courses to the editors at Bon Appetit magazine – have already agreed that Dungeness crab is one of the most popular seafood items in the country – even ousting historical favorites like Maine lobster and Georgia shrimp.

The opportunities for creating dishes with this crustacean are endless. Although crab is traditionally served with butter, salt and pepper, you can toss this sweet crab meat with linguine, include it in your favorite salads or just serve it plain with toast points. Need another reason to include this delicious seafood in your next course menu? Dungeness crab season is in full swing, according to The Daily Californian.

So what should you look for when you are choosing crab meat for your online chef courses? First off, making sure you are working with the freshest crab possible is important. It should taste very tender and somewhat sweet. The flesh of the crab meat should be springy and easily removed from the shell. If you are cleaning the crustacean and find that the meat is sticking to the shell or if the shell is too hard, that means the crab has turned.