Dungeness crab season has begun, and chefs across the country are gearing up to celebrate this West Coast delicacy. Named after a seaport in Washington state, Dungeness crabs molt between June and August and spend the next few months eating and filling up their new shells, according to a spokesman from the Oregon Dungeness Crab Commission. The crab’s meat-to-shell ratio is tested, and once it’s high enough for a consistent, high-quality product, the season is opened for ...
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