A Beginner's Guide to Alaskan King Crab (Yes, You Want to Eat This)

Just like how many Americans think they don't have accents, I used to believe I was totally free of regional snobbery... until I moved away from Maryland after high school. 

See, I grew up just between DC and Baltimore, I've got roots in the Chesapeake Bay stretching back at least 4 generations, so I know—Maryland doesn't really have a ton of nationally-recognizable cultural touchstones, except for one thing: the Chesapeake Bay blue crab. Marylanders are also persnickety about preparation methods, of which there are only three acceptable options: deep-fried softshell on a sandwich; fried up as a crab cake with extremely sparse filler; and steamed with Old Bay, hand-picked and dipped in melted butter.

So when I left my hometown and found other crustaceans being touted as "crab," my gut reaction was Man, that's not crab.

You know what, though? I love all kinds of seafood, so I was eventually willing to concede that here are a lot of other types of crab out there, and they were probably delicious. So I took it upon myself to try out Alaska's most famous seafood exports: the Alaskan king crab.

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