2070 N. Clybourn Ave.    Chicago, IL. 60614                    773.404.3475

Return to Recipes












  Live DungenessCrab
  Cancer magister

 

 
  • Our Live Dungeness Crab comes straight from the fisherman in Bellingham, Washington.
  • Crabs are available October thru May. There is a sporadic catch during the summer, but they tend to run smaller then.
  • These crabs average 1 ½ to 2 pounds each.
  • Figure one per person.
  • All Crabs require the same cooking times and methods as do the lobsters. Store them the same way too.
  • All of the sweet white meat in the legs and body is edible.
  • As always, if you have any questions - Call us.

    NOW TO THE KITCHEN…

Ingredients 

    1 -   Pot of Water
    • -   Live Dungeness Crabs


Directions
  • Bring a large pot of water to a boil. Use enough water to cover the Crabs.
  • Drop Crabs in head first. They die instantly.
  • As the water comes to a boil, reduce the heat. A good simmer is what you want.
  • Cook two 1 ½ pound Crabs for 10 to 12 minutes.
  • Remove from the water, drain for a moment, and serve immediately.
  • If you would rather eat them cold, immerse them in ice water straight from the pot and chill for about 15 to 20 minutes.
  • Dungeness Crab can also be steamed above boiling water if you prefer. It will take a couple of minutes longer in time.
  • Important: When you are STEAMING 4 or more Crabs, be sure to rotate the Crabs on the bottom of the pot with the top ones for even cooking.
  • Serve all Dungeness Crabs with melted butter, which I prefer not to clarify. Fresh Dungeness Crab meat is sweet, so try it without butter too!
Dirk's Fish and Gourmet Shop copyright © 2004