Lately at the restaurant we've had a problem with black spots in the red king crab meat and spongy textures in the shoulder parts.
Anyone know the reason behind this ?
Would be nice to know if there's a way to avoid it.
I was curious about this so did a little digging. Seems like the biggest consensus is under-cooked crab prior to it being frozen for packaging. Here's one quote from an individual on the matter
I'd question your supplier and see about changing where your crab is sourced.