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Fresh Crab Is Worth the Hunt

Fine Cooking Issue 66

While testing the recipe for Chilled Tomato Soup with Crab Salad & Pistou, we discovered that fresh crabmeat can sometimes be hard to find. Many supermarkets don’t carry it because it’s expensive, highly perishable, and unprofitable if they can’t sell it quickly. Instead, what you find at these supermarket fish counters is pasteurized crabmeat with a shelf life of nearly a year. We decided to do a taste test of pasteurized crab, and the results were a unanimous thumbs-down: The funky flavor bore little resemblance crabmeat at a small local fish market; it was worth seeking it out.

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