Dungeness crab is a sweet and succulent treat prized by seafood lovers on the West Coast. With its tender white flesh and rich brown meat, Dungeness crab can star in a variety of mouthwatering dishes. Here are 18 delicious ideas to inspire your next Dungeness crab meal.
Steam and Serve Simple
A classic and easy preparation is to simply steam or boil Dungeness crab. Once cooked, serve the whole crab with drawn butter, lemon wedges, and crusty bread for dipping in the juices. The sweet delicate meat needs little adornment. Opt for a dry white wine like Sauvignon Blanc to complement the pure crab flavor.
Make Crab Cakes
For an appetizer or entree, combine cooked Dungeness crab meat with breadcrumbs, egg, mayonnaise, onion, parsley, lemon juice and seasonings. Form into patties and pan fry until golden. Serve with lemon aioli or remoulade sauce for a tangy accent. Crab cakes also pair well with pasta or a fresh green salad.
Toss into Linguine
For a fast weeknight dinner, boil linguine, drain and toss with olive oil, garlic, lemon zest parsley and chunks of fresh Dungeness crab meat. Grate Parmesan cheese over the top for added richness. Serve with crusty garlic bread for a simple yet elegant crab pasta.
Stuff into Mushrooms
For an easy baked appetizer, mix together cooked Dungeness crab, breadcrumbs, lemon juice, Worcestershire sauce, parsley and just enough mayonnaise to moisten. Stuff into mushroom caps and bake until hot and browned. Garnish with lemon and parsley.
Make Crab Dip
Blend together cooked crab meat cream cheese mayonnaise, lemon juice, Worcestershire sauce, garlic powder, salt and pepper. Bake until bubbly then serve with crackers or fresh vegetables. For a hot crab dip, add sautéed onion, bell pepper and poblano.
Bake into Quiche
For a savory brunch dish, make a quiche filling with Dungeness crab, Swiss cheese, spinach and sautéed mushrooms. Pour into a prepared pie crust and bake. Let it cool slightly before slicing and serving. Quiche also pairs well with fresh fruit or a green salad.
Stuff into Avocados
Halve avocados and remove pits. Fill the avocado halves with a mixture of Dungeness crab, lime juice, chili powder, cilantro, diced tomatoes and shredded lettuce for a fun twist on crab salad. Top with more cilantro and serve immediately.
Make Crab Cakes Benedict
Top crab cakes with poached eggs and hollandaise sauce for an elevated crab cake Eggs Benedict. Serve for brunch or dinner with roasted potatoes or fruit on the side. A dry white wine like Chardonnay works nicely with this dish.
Toss with Rice Noodles
For a quick Asian-inspired meal, prepare rice noodles according to package directions. Toss with sesame oil, soy sauce, carrots, cabbage, green onions, ginger, garlic and Dungeness crab meat. Garnish with sliced avocado, peanuts and lime wedges.
Mix into Seafood Pasta
In a pan, sauté shrimp, scallops, mussels and Dungeness crab meat in olive oil, garlic, white wine, lemon juice, oregano, red pepper flakes and tomato sauce. Toss with cooked linguine. Garnish with parsley and Parmesan. Serve with crusty bread and a Pinot Grigio.
Make Crab Salad Sandwiches
Flake cooked Dungeness crab and gently fold together with mayonnaise, lemon juice, diced celery, minced onion, mustard, salt and pepper. Spread on toasted brioche buns and top with lettuce, tomato and avocado slices for delicious crab salad sandwiches.
Enjoy in Lettuce Wraps
Sauté Dungeness crab meat with sesame oil, soy sauce, garlic, ginger, green onions and chili-garlic sauce. Serve wrapped in lettuce leaves and topped with carrot matchsticks, cilantro and chopped peanuts for a fun hand-held meal.
Bake into Casserole
Make a creamy casserole by folding cooked crab into a sauce of mayonnaise, lemon juice, Worcestershire sauce, parsley, bread crumbs, egg and Parmesan. Transfer to a baking dish, top with cheese and bread crumbs and bake until browned on top. Serve with a salad.
Simmer in Coconut Curry
For an exotic curry dish, simmer Dungeness crab in coconut milk flavored with Thai red curry paste, lime juice, fish sauce, garlic, ginger, basil, onion and red bell pepper. Ladle curry over jasmine rice and top with fresh basil. Pair with an off-dry Riesling.
Stuff into Tacos
Wrap sautéed crab meat, shredded cabbage, pico de gallo, avocado and chipotle crema in warm corn tortillas for tasty tacos. Add lime wedges and serve with Spanish rice and beans. Ice cold beer or a citrusy white wine make good beverage choices.
Toss with Chilled Noodles
Cook soba noodles according to package directions. Rinse in cold water and drain well. Toss chilled noodles with sesame oil, rice vinegar, soy sauce, lime juice and Dungeness crab. Top with shredded carrots, cucumber, avocado, mango and chopped peanuts.
Make Crab Louie Salad
Chopped Dungeness crab meat stars in this classic salad with hard-boiled egg, tomatoes, avocados, asparagus and a tangy dressing of mayonnaise, lemon juice, Worcestershire sauce, green onions, parsley and capers. It’s perfect for a summer lunch or light dinner.
Grill with Garlic Butter
For simple grilled crab, brush the halved shells with garlic butter before placing cut-side down on the grill. Cook until the meat is opaque. Serve with extra garlic butter for dipping, along with corn on the cob and grilled vegetables.
Other Ways to Use Dungeness Crab
- Add to chowders, bisques and seafood stews
- Fold into omelets or frittatas
- Mix with macaroni and cheese
- Top a pizza before baking
- Stuff into quesadillas
- Add to fried rice or stir fries
- Mix into deviled egg filling
- Use in sushi rolls
- Add to pasta salad
- Make crab-stuffed potatoes
- Fold into croissants or biscuits
Dungeness crab is so versatile. With its sweet succulent meat, it can star in anything from appetizers and sandwiches to curries and casseroles. Use these 18 ideas to inspire your next Dungeness crab meal. Whether boiled, baked, grilled or sautéed, Dungeness crab brings delicious flavor and texture to any dish.
Secret Recipe: Bellota’s Dungeness Crab Paella
A big dish of paella always makes a grand entrance on the dinner table and, at Bellota, that classic Spanish meal really does show off.
The SoMa restaurant serves a few different versions, but its the sweet Dungeness crab rendition, roasted with chili and garlic and piled atop bacon- and corn- speckled bomba rice, thats really got our attention. Go ahead, try making it at home.
Roasted Chili and Garlic Dungeness Crab Paella
½ cup garlic, minced
½ cup Mediterranean chili paste
½ cup lemon juice
1 cup extra virgin olive oil, Spanish Arbequina olive preferred
½ cup flat leaf parsley, sliced finely
1 tablespoon pimenton, mild
1. Heat the oil on medium heat in a small sauce pot until warm but not smoking. 2. Add the garlic and cook until lightly golden. 3. Remove from heat and add the lemon juice to stop the cooking of the garlic. 4. Place the pot back on the heat for approximately 5 minutes. 5. Add the other ingredients and cook for a few more minutes to bring the ingredients together. Remove from heat and set aside.
1.5 to 2 pounds of fresh cooked crab, partially cracked and top shell removed.
1 cup bomba rice
1/2 cup cooked garbanzo beans, canned is a good substitute
1 cup cleaned corn kernels, fresh or frozen
1 cup bacon, cooked and roughly chopped
1/2 cup roasted red peppers strips
¼ cup olive oil
1 each yellow onion, small dice
1 clove garlic, minced
2 tablespoon tomato puree
1 teaspoon pimenton, mild
1 quart premade stock (fish, chicken, or vegetable will all work)
Note: You should use a paella pan for this recipe. A pan that is 11 or 12 inches will work best. If you do not have a paella pan, then a cast iron skillet, or other thick bottomed pan, is a good substitute.
1. Preheat the oven to 350 degrees. Place the crab in an oven-safe baking dish with cavity of the crab facing up. Pour the chili-garlic sauce over the crab, evenly coating the exposed meat and cracks in the shell. 2. Place in the oven and bake for 8 to 10 minutes, basting the crab every few minutes with a spoon. Set aside. 3. Meanwhile, placing the paella pan on the largest burner, heat the olive oil on medium high. 4. Add the onions and garlic and cook over medium heat until the onions are soft and translucent. This should take about 10 minutes. 5. Add the tomato to the pan and continue to cook until the tomato has reduced from a sauce to a paste. (Be careful to not to let the sugars in the tomato caramelize or burn.) 6. Turn the heat to low and add the pimenton and rice by sprinkling evenly over the entire pan. Stir to coat. 7. Once the rice is coated, add the stock and bring to a simmer. Stir for the first 6 minutes, and then add the garbanzo beans, bacon, corn, and red pepper strips. 8.Then, making sure the rice is in an even layer along the bottom of the paella pan, leave on medium heat and do not stir. Cook for 10 minutes on high heat and then 6 minutes on a medium-low heat. (Note: In order to develop the socarrat, or caramelized crust, on the bottom of the pan, you need the bottom of the pan to be dry by the time the rice is cooked.) 9. Once the rice is just cooked and the crust has begun to form, add the crab to the top of the paella. (Collect all the excess chili-garlic sauce and serve this in a separate bowl alongside the paella.) 10. Remove the pan from the stove, place the top shell of the crab back on for presentation, and let the paella rest for a couple of minutes. 11. Serve with garlic aioli and a few slices of lemon.
// Bellota is currently open for takeout and delivery; 888 Brannan St. (SoMa), bellotasf.com
Secret Recipe: Dungeness Crab Mac ‘n’ Cheese from Nick’s Cove
(Courtesy of Nicks Cove)
Ladies and gentleman, its Dungeness crab season!
Nicks Cove, the picturesque Point Reyes restaurant, benefits from its seaside location by sourcing fresh seafood from Tomales Bay. The chefs toss hunks of crab into gooey mac n cheese for a decadent take on a homey classic—now its yours, road trip not required.
Nicks Cove Dungeness Crab Mac n Cheese
1 pound Dungeness crab meat
2 pounds dried elbow macaroni pasta
1/2 pound unsalted butter
1/2 gallon whole milk
1/2 gallon heavy cream
2 leeks, white part only, sliced
1 cup Point Reyes Toma, shredded
1 cup Spring Hill Cheddar, shredded
1/2 cup Parmigiano-Reggiano, shredded
Fresh lemon juice (from 1/4 lemon)
Parsley, chopped (for garnish)
Toasted breadcrumbs (for garnish)
1. In a large pot, bring three gallons of water to a rolling boil.
2. Add pasta and boil, stirring occasionally, 6-8 minutes. Drain and transfer to a large mixing bowl and set aside.
3. In another large pot, begin melting the butter.
4. Add the leeks and sweat 5-10 minutes, until soft.
5. Add the flour. Stir constantly; cook until the mixtures bubbles for 2-3 minutes and smells like shortbread.
6. Add the milk and bring to a boil; reduce to simmer. Allow the mixture to reduce while simmering, approximately 5 minutes.
7. Add the cream and again allow to simmer for 5 minutes.
8. Add all the cheese and whisk until incorporated.
9. Add salt to taste; add 3-5 drops of Tabasco sauce and the juice of a quarter lemon.
10. Pour over pasta and add crab meat, stirring to incorporate.
11. Serve with toasted breadcrumbs and parsley.
// Nicks Cove remains temporarily closed during Covid-19; 23240 Hwy. 1 (Marshall), nickscove.com
Chef Burgess Shows Us How to Cook + Eat Dungeness Crab | Hog Island Oyster Co.
FAQ
What’s the best way to eat Dungeness crab?
Pull all of the nice large chunks of meat out of the body, then break open the legs and claws. You can pick the meat out with a tool, or forgo decorum and simply slurp it out directly. There’s really no way to eat crabs delicately, so don’t bother trying.
What can I make with Dungeness crab?
- Oregon Dungeness Crab with Linguine Pasta Verde.
- Dungeness Crab Spoon Salad Turkish Style.
- Oregon Dungeness Crab Melt.
- Oregon Dungeness Crab Cakes w/ Caper Remoulade Sauce.
- Little Gem Louie Salad with Oregon Pink Shrimp and Oregon Dungeness Crab.
- Etta’s Classic Dungeness Crab Cakes.
How to prepare already cooked Dungeness crab?
If you want to reheat it in the shell, put an inch of water in a big pot, bring the water to a boil, and put the crab in for 5 to 7 minutes. If the meat is taken out of the shell, put the crab in a covered bowl or pie pan, with a bit of white wine, and heat for 2 minutes in an oven preheated to 300 degrees.
What do you do with already cooked crab?
- Uses for Leftover Jumbo Lump Crab Meat
- Crabcake Fettuccine with Mushrooms
- Crabcakes with Spicy Remoulade
- Crab, Corn, and Tomato Salad with Lemon-Basil Dressing