Originally Posted by
CDTraveler
Grew up eating Dungeness that we caught, and never committed the crime of killing them in heavily salted water. A tsp of baking soda in the boiling water, then a splash of cider vinegar near the end worked beautifully and didn't leave the meat excessively salty.
Interesting. I have had them cooked that way once or twice, and they were terribly bland. "Washed out" we called them. Cooking the crab in salt water doesn't make them overly salty at all. In fact, many folks choose to either lightly salt the crab meat or dip in salted butter or mayo after cooking. To each their own.
