Archived Article By Tom Fitzmorris It's Only Around Fresh This Time Of Year Alaska King Crab Turns Up At GW Fins I thought Alaska king crab was a tasteless fraud until my first trip to Alaska, six years ago. We were there in the shank of one of the short legal fishing seasons for the crabs, and for the first time I tasted it fresh. The difference was astonishing. It actually does taste like something. Not like our crabmeat, but more in the direction of lobster. Like lobster, Alaskan king crab is rarely at peak flavor outside of where and when it lives. It obviously doesn't live around here, but this is the right when. Chef Tenney Flynn at GW Fins is flying it in from Alaska, and expects to have it for most of the next six weeks. They're serving it steamed and then chilled, with a Creole mustard cream sauce and spicy slaw with blue crabmeat on the side. It's not cheap--$39.50 for a portion that will serve two appetizers or one entree. But that's the nature of this beast. Tenney says that the supply is unpredictable, and that you shouldn't get your heart set on this without checking to make sure it's there when you make your reservation. Earlier this season, he attempted to put it on the menu, but found the quality wasn't to his liking, and cancelled the order. He says it looks excellent now. GW Fins. French Quarter: 808 Bienville. 504-581-3467. Seafood. Originally published November , 2008 © 2008 Tom Fitzmorris. All rights reserved. news@nomenu.com