Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

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.

Save to Recipe Box
Add Private Note
Saved Add to List

    Add to List

Add Recipe Note


Leave a Comment


Leave A Comment

Your email address will not be published.

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.

Start your FREE trial