I understand the idea that pairing salt with sweetness is a good combination, but crab isn’t naturally all that salty, and it seems like a lot of crab and lobster dishes (crab salad, lobster salad, sweet and spicy crab, crab Rangoon, crab dumplings, etc) are made with boatloads of sugar that overwhelm everything other than the base flavor of the crab. What’s the deal with that?
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