Yesterday I bought some picked Dungeness (sp?) crab meat at our local fishmonger. They have a crab cooker out front just a few steps from the bay. When I got the meat home and tasted it, it is awfully salty.
Years ago I got some fresh cooked crabs and picked them myself (whoo! what a job) and I don't remember them being salty at all. Just sweet and tasty.
Is it because they were cooked in seawater? (I hope it didn't come from the bay!)
Can anyone weigh in on this? What can I do with this salty crab meat--now about 1/2 lb--?