Dungeness crab is a delicious crustacean found along the Pacific coast. Their sweet, tender meat makes them a prized seafood. However, cleaning and preparing fresh Dungeness crab can be intimidating for beginners. This step-by-step guide will teach you how to properly clean a whole Dungeness crab after cooking.
Why Clean Crab After Cooking?
There are several good reasons to wait to clean Dungeness crab until after cooking:
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Cooking the crab whole helps retain moisture and flavor The shell forms a natural cooking vessel to seal in juices
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Raw crab can be aggressive and dangerous to handle. Cooked crab is easier and safer to manage.
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Cooking makes the shell more brittle and easier to crack open
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Waiting allows you to enjoy the whole crab experience including juices, fat, and roe.
As long as the crab is scrubbed beforehand, post-cook cleaning is ideal. Now let’s get cracking!
Step 1: Cook the Crab
You have several options for obtaining uncooked Dungeness crab:
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Go crabbing yourself using traps and a fishing license. This is easiest with a boat.
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Purchase live or whole raw crab from a fish market, seafood store, or specialty grocer.
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Buy pre-cooked crab if you can’t source a live or raw crab.
To cook, bring a large pot of salted water to a rolling boil. Carefully drop in the live crab or crabs and put the lid on, leaving it slightly ajar. Once the water returns to a boil, start timing. Cook for about 7-8 minutes per pound.
Step 2: Cool the Crab
After cooking, use tongs to transfer the crab to a rimmed baking sheet. Tent it loosely with foil and let rest 10-15 minutes. This allows the meat to firm up for easier handling.
Test with tongs to ensure it’s cool enough to touch before cleaning.
Step 3: Flip the Crab Over
Once cooled, turn the crab over so the belly and apron flap are facing up. The pointed apron looks like the Washington Monument. The wider back is the domed shell.
Properly orienting the crab allows you to methodically clean each section.
Step 4: Remove the Apron
The apron is the triangular abdominal flap. Simply pry it off the underside and discard it. This exposes a hole you’ll use later to access the body.
Step 5: Scoop Out Inedible Parts
Inside the body are feathery gills, the stomach, and viscera. Use a spoon or your hands to scoop these out and discard. Avoid damaging the green hepatopancreas (tomalley); it’s a delicacy!
Step 6: Crack the Body and Legs
With the underside up, press your thumbs into the apron hole and push outwards to crack the body in half lengthwise.
Use a mallet to gently crack the legs and knuckles. Twist to remove legs. Employ metal crackers on thick shell if needed.
Step 7: Pick Out the Meat
Now that the crab is cracked open, use your hands or a seafood fork to pick out all the meat from the body and legs. Take your time to get every morsel.
Step 8: Serve and Enjoy!
The fresh crab meat is amazing on its own, in salads, pasta, or mixed into dips. Refrigerate leftover meat up to 3 days. Freeze for 1-2 months in airtight bags.
Follow these simple steps to master cleaning Dungeness crab at home. Now get cracking on this delicious Pacific Northwest delicacy! Let us know if you have any other crab cleaning questions.
Helpful Tools:
- Crab mallet or hammer
- Metal crab crackers
- Seafood fork
- Small spoon
- Rimmed baking sheet
Tips:
- Chill crab before cleaning
- Work over a rimmed sheet
- Take time to get all the meat
- Watch tutorial videos
- Enjoy the tomalley (hepatopancreas)
- Refrigerate leftover meat promptly
Frequently Asked Questions:
Why clean after cooking instead of before?
Cleaning before can dry out the meat. Leaving intact retains moisture and flavor. The shell protects the meat during cooking.
What tools do I need?
Helpful tools are a mallet, metal picks, small spoon, seafood fork, and rimmed pan.
Is the green stuff inside safe to eat?
Yes, the green hepatopancreas (tomalley) is a delicacy! Avoid the gills and stomach.
What should I do with the leftover shells?
Add empty shells to stocks for flavor. Otherwise toss them. Compost if available.
How can I use the crab meat?
The picked meat is delicious on its own, in salads, pastas, crab cakes, or mixed into spreads and dips.
How long does the meat last refrigerated or frozen?
Refrigerate fresh crab meat up to 3 days. For longer storage, freeze in airtight bags for 1-2 months.
Step 1: Dungeness Crab Cleaning
