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Weird-looking crab meat


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So we made chilli crab for dinner tonight, and it was delicious. However, my paranoid girlfriend became concerned about dark black striations on the cooked meat-- mostly around the joints. The claw meat was almost uniformly black. Now, the black bit was mostly on the surface of the meat-- the interior of the flesh was all a lovely, creamy white. We bought these dungeoness crabs already cooked, and basically tossed them in the stir-fried sauce at the end.

Was it cooking technique? Spoilage? Just an idiosyncrasy of this type of crab? It didn't taste spoiled, but then, we used a lot of salted thai chilis and siracha.

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