 The Alaska dungeness crab, cancer magister, is one of
Alaska's fine quality seafood resources. One of the family of crustaceans, it is widely
found throughout many of Alaska's icy waters. A versatile delicacy, succulent Alaska
dungeness crab has a distinctive, almost sweet flavor and very tender, flaky white meat.
Premium-quality Alaska dungeness crab is
marketed year-round, already cooked, in several forms. Although most commonly sold as
individual whole crabs, it is also available as convenient sections or clusters--the
walking legs and claws from one side of the crab--as single legs and as crab meat
extracted from the shell.
Alaska dungeness crab is available by the
pound in either the frozen food sections, seafood section or meat department of
supermarkets, grocery stores or specialty seafood stores.
Although one of the best ways to serve Alaska
dungeness crab is thoroughly heated and simply cracked, with melted butter, mayonnaise or
a favorite dipping sauce, the delicate flavor of this delicious crab takes well to a wide
range of seasonings and other ingredients. Dungeness crab in the shell combines
beautifully with other foods in seafood stews or soups, sautes, salads and appetizers. The
crab meat is marvelous in bisques, creamed dishes, salads, casseroles and other dishes.
The recipes included here are just a few examples of the many ways in which this
high-quality shellfish from Alaska can be enjoyed.
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If you have any questions about Alaska seafood write to
ASMI at: Info@AlaskaSeafood.org |
