REVIEW: Miller’s Select Premium Crab Meat

If you’ve ever spent big money on a can of crab meat, only to be disappointed by the mediocre flavor and the pieces of shell—we feel your pain. We’ve thrown out more than a few such cans. That’s why we were so excited to discover Miller’s Select, premium wild catch crab meat, available in Jumbo…
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GOURMET TRAVEL: Oyster Festival

Oysters hang on long lines in the deep, cold waters, filtering water for food. Currently about 50,000 gallons of Pacific Oysters are harvested annually in the Vancouver Island area.   Next month is the height of of oyster season on the west coast of Vancouver Island. From November 15 to 18, ostreaphiles (oyster lovers)—and perhaps…
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BOOK WATCH: All Things Crab

  There are almost 4,000 different species of edible crab, and 1.5 million tons of crab meat are consumed worldwide each year. In the new cookbook Crab, Andrea Froncillio (of San Francisco’s Stinking Rose restaurant) and Jennifer Jeffrey guide you through how to select, clean, prepare and store crab. Crab has 35 recipes including the…
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