The abundant waters off the Alaskan coast provide some of the best seafood in the world, hands down. From salmon to crab, the level of flavor and impressive sizes of each harvest is unrivaled. Plus, Alaska’s fisheries are among the most scientifically and rigorously managed in the world, which is good to know, as it means we’ll be able to enjoy their great flavors for a long time to come.
Among the most delicious of Alaska’s seafood array would have to be king crab and dungeness crab. Each is prized for its own attributes: the king crab for its enormous size and excellent texture; Dungeness crab for its unrivaled sweetness. Dungeness crab season on the West Coast of the US lasts from December through June, although much of the harvest arrives during the first month or so. King crab season runs from October through January, and it will be the best time to find this fresh product for all your king crab recipes.
Among the many ways to enjoy crab, there are recipes that are better suited to one type than another. Many good dungeness crab recipes exploit the natural sweetness of dungeness and make dishes with fruitier, more exotic, and sweeter flavors. King crab is not as sweet and is firmer and meatier than Dungeness, so it may be better for grilling and may take longer to cook and better retain its texture and shape. Consequently, king crab recipes are somewhat more substantial. Either way, both taste great boiled and served with a little lemon juice and butter sauce.
Whichever of these two delicious species of crab you are lucky enough to eat fresh, remember that the most important part of how to cook crabs correctly is not to over-salt and boil them too long. You will not find king crab recipes that advise you otherwise! Keep it to about ten minutes of boiling time for every pound the crab weighs, and rinse with a little cold water after boiling to stop the cooking process inside the shell. Even though you may have pulled them out of the water, the insides are still boiling hot! Don’t overdo your crab, ever!
