Dungeness crab is a delicacy enjoyed by seafood lovers across the West Coast. With its sweet, succulent meat and unique flavor, it’s no wonder why this crab variety has become so popular. Cooking whole Dungeness crab may seem intimidating, but it’s actually quite simple with the right techniques. In this comprehensive guide, I’ll walk through everything you need to know to cook perfect whole Dungeness crab at home.
What is Dungeness Crab?
Dungeness crab is named after a small fishing village on the Strait of Juan de Fuca in Washington state. It’s found in coastal waters from Alaska down to California but is most abundant between Washington and Northern California.
Dungeness crab has a purplish-brown shell and a unique, sweet flavor compared to other crab varieties The meat is delicate, moist and tender with a salty-sweet brininess Many consider it to be the finest crab in the world.
Dungeness crab season on the West Coast runs from early fall through mid-spring, with peak season between December and February During this time, freshly caught crab is abundant and prices are lower
Benefits of Cooking Whole Crab
Cooking and serving Dungeness crab whole has several advantages:
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Preserves moisture and flavor – Cooking the crab whole helps lock in moisture and flavor. The shell protects the delicate meat from drying out.
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Beautiful presentation – A whole, brilliantly-colored cooked crab makes for an impressive presentation.
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Easier eating – The body meat can be scooped directly from the shell cavity once cooked. The shell also makes a perfect handle for eating the leg meat.
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Full crab experience – You can enjoy all edible parts, including the coveted brown crab butter (tomalley), yellow “mustard” (hepatopancreas), and roe in females.
Ingredients
To cook whole Dungeness crab, you will need:
- Live Dungeness crabs (about 1-1.5 lbs each)
- Water
- Salt
- Fresh lemons, melted butter, and other traditional accompaniments
Equipment
- Large stock pot (at least 6 quarts)
- Colander
- Heavy gloves and kitchen scissors (for cleaning)
- Crab cracker, picker and bibs
- Serving platter
Step 1: Prepare the Crabs
Rinse live crabs under cold running water. Use a stiff brush to scrub the shell. Cleaning removes debris and purges their systems of any unpleasantness before cooking.
Next, place the live crabs in the freezer for 30-60 minutes. This makes them docile for easier handling.
Step 2: Boil the Crabs
Fill the stock pot with 1-2 gallons of cold water. Add ~1⁄4 cup salt, which seasons the meat and raises the boiling temperature. Bring to a rolling boil over high heat.
Gently lower the chilled crabs into the pot one at a time. Cover and return to a boil as quickly as possible. Start timing once the water resumes boiling.
Boil large crabs for 18-20 minutes. Boil smaller crabs for 13-15 minutes. The shells will turn a vivid orange-red when fully cooked.
Use tongs to transfer cooked crabs to a colander. Let drain briefly before continuing.
Step 3: Clean the Crabs
Cleaning involves removing the top shell, gills, mouthparts and viscera. Wear heavy gloves for protection. Start by removing the triangular abdomen flap on the underside.
Next, pry off the top shell. Don’t worry about presentation at this point, since the meat will be reassembled on a platter later.
Scrape out the feathery gills and discard. Scoop out the mouthparts and reserve the golden yellow “mustard.”
Finally, remove and discard the spongy grey viscera. The remaining body cavity should contain the prized brown crab butter.
Rinse the body and leg sections under cool water. Use kitchen shears to halve or quarter the body section for easier meat removal later on.
Step 4: Crack the Legs
Cracking the legs makes it easier to access the sweet meat inside. Start by separating the legs from the body sections.
Use a heavy knife or crab cracker to apply swift, firm pressure at the leg joints. Rotate and crack the legs segment by segment.
Step 5: Serve and Enjoy
Arrange the cracked legs and halved bodies on a serving platter. Garnish with lemon wedges, parsley, etc. Provide small hammers, picks and sauce for eating.
Use picks to slide meat from the leg segments. Crack claws with hammers to access the meat. Scoop delicious body meat straight from the shell cavities.
Enjoy Dungeness crab meat dipped in melted butter, aioli, or your favorite sauce. Don’t forget to sample the prized mustard and brown butter for full flavor.
Serve with crusty bread, coleslaw, pasta salad or dipping vegetables. A chilled white wine or light beer makes the perfect pairing.
Tips for Perfect Results Every Time
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Buy lively, heavy crabs and cook them the same day for best flavor and texture. Discard any with cracked shells or legs missing.
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Always start with cold water to allow the crab to heat gradually as the water boils. This prevents overcooking.
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Check for doneness early and have a bowl of ice water ready in case they finish sooner than expected.
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Let cooked crabs drain completely before cleaning and serving. This prevents waterlogged meat.
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Separate the legs and body after cleaning for easier eating. Use a heavy knife to crack shells.
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Eat crab meat right away for the best texture. Refrigerate leftovers and use within a day or two.
Common FAQs
How long does it take to boil frozen Dungeness crab?
Frozen pre-cooked Dungeness crab only needs 5-8 minutes in boiling water to heat through. Take care not to overcook.
Can you steam Dungeness crab instead of boiling?
Absolutely! Steaming whole crab lets you cook multiple crabs at once. Use a large pot with a steamer insert. Steam for about the same amount of time as boiling.
Is Dungeness crab safe to eat raw?
It’s not recommended to eat raw crab due to health concerns. Dungeness crab from reputable sources is generally safe to consume after thorough cooking. Always inspect live crab closely before cooking.
What’s the difference between male and female crabs?
Male Dungeness crabs are larger with narrower, more tapered abdomens. Females have wider, rounded abdomens and sweeter meat. Cooking times are the same for both.
The Takeaway
Cooking whole fresh Dungeness crab imparts incredible sweetness and flavor. With a few simple steps and the proper techniques, you can enjoy restaurant-quality crab at home. Invite family and friends over for an unforgettable seafood feast. Just be sure to have plenty of napkins, hammers and beer on hand!
Cooking and Cleaning Crab
Oftentimes, you’ll be purchasing a deceased crab. If you do get a live one, just be sure to handle it from the rear so you don’t get pinched. Boil the crab for about seven minutes per pound and chill it down over some ice after. Next, peel off the carapace. This is the large, oval-shaped shell atop the crab’s body. It can be easily removed along the seam at the back. Pull out the meat with your hands and place it in a bowl. Recommended Videos
At this point, if you wish to serve the legs of the crab shell attached, simply pull them off and serve. Otherwise, if you’re just after all of the meat and no shell, flip the crab over and use a shucker to lift up the apron. Then, snap the crab in half with your hands and pull out the meat. Remove the legs and use a nutcracker or rolling pin to crack the shell into pieces and pull off the meat. If you’d like a visual, check out Buy Now .
One of the best ways to eat this type of crab is straight up, after a good boil. You can crack off the legs and pluck out the treasured meat inside. Some dipping sauce is recommended if that’s your thing but the sweet and mild flavor, with some nuttiness and a kiss of ocean brine, is great on its own. Some say it’s the closest sibling to the Alaskan King crab, a prized crustacean that can sometimes fetch triple figures per pound.
Here are a few Dungeness crab recipes we’re fond of.
Grilled Dungeness Crab Recipe
This recipe from the Los Angeles Times is great year-round and demonstrates that you can cook a crab to perfection on your grill.
Prep Time: 10 minutes
Total Time: 20 minutes
Yield: 4-6 appetizer servings, 2-4 main course servings
Ingredients:
- 2 cooked whole Dungeness crabs
- 2 teaspoons fennel seeds
- 1 teaspoon red pepper flakes
- 1/2 teaspoon black peppercorns
- 1 tablespoon kosher salt
- ⅔ cup chopped parsley
- 1/4 cup chopped green onion (green parts only)
- 1/2 cup olive oil
Directions:
- Clean and crack the crabs, keeping the legs attached to their respective body segments. Using the back of a heavy knife, crack the shell of each leg joint (without breaking them into pieces) to allow the marinade to penetrate. Place in a large mixing bowl.
- In a mortar and pestle, grind the fennel seed, red pepper flakes, black peppercorns, and salt to a powder (some of the spice pieces will stay more intact). Add the parsley and the green onion and grind to a coarse pulp. Add the olive oil a little at a time until you have a wet, sticky sludge.
- Alternatively, you can grind the fennel seed, red pepper flakes, black peppercorns, salt, parsley, and green onions in a blender, and then slowly add the olive oil with the blender running until you have the right texture.
- Pour the herb mixture over the crabs and mix with your hands, making sure each piece is coated evenly. Refrigerate for at least an hour to allow the crab to marinate.
- Start a hot fire in the grill. Empty the mixing bowl onto the grill and use tongs or a large spatula to distribute the crab pieces in a single layer. Every 2 to 3 minutes, use the tongs or spatula to scoop and turn the crab pieces. The crab is grilled with you see traces of scorching on the shell and some of the herb mixture has blackened, 6 to 7 minutes.
- Alternatively, spread the crab out onto a rimmed baking sheet and broil until the shell is lightly scorched and some of the herb mixture has blackened, 4 to 5 minutes.
- Serve immediately.