The Alaskan coast's bountiful waters provide some of the best seafood in the world, hands down น้ําเต้าปูปลาออนไลน์. From the salmon to the crabs, the level of flavor and the impressive sizes of each harvest are unrivaled. Furthermore, the Alaskan fisheries are among the most scientifically and rigorously managed in the world, which is good to know, as it means that we'll be able to enjoy their magnificent flavors for a long time to come.

Among the most delicious of Alaska's seafood gamut would have to be the king crab and the dungeness crab. Each is appraised for its own attributes: the king crab for its enormous size and excellent texture; the dungeness crab for its unrivaled sweetness. The dungeness crab season on the West Coast of the US lasts from about December till June, though a lot of the harvest comes in within the first month or so. The king crab season goes from about October to January, and will be the best time to find this product fresh for all of your king crab recipes.

Among the many ways to enjoy crab, there are recipes that better suit one kind as compared to another. Many good dungeness crab recipes exploit the natural sweetness of dungeness, and elaborate dishes with fruitier and more exotic, sweeter flavors. The king crab is not quite as sweet, and is firmer and meatier than the dungeness, and so can be better for grilling and can take longer cooking times and preserve its texture and form better. Accordingly, king crab recipes are somewhat heartier. Either way, both of them taste great boiled and served with a bit of lemon juice and butter sauce.

Whichever of these two delicious species of crab you happen to be lucky enough to eat fresh, remember that the most important part of how to cook crabs properly lies in not over salting and not boiling the critters too long น้ำเต้าปูปลา. You won't find king crab recipes that advise you otherwise! Keep it at about ten minutes boiling time for every pound the crab weighs, and rinse off with some cold water after boiling to stop the cooking process within the shell. Though you may have taken them out of the water, the inside is still scalding hot! Don't overdo your crab, ever!