Live Dungeness Crab

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 for each recipe

  • 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.

    Ingredients 

  • 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 FucikCrustaceans