How to Cook Dungeness Crab (Guide to: Buy, Clean & Cook)

The sweet, briny flavor of tender Dungeness crab meat is unlike any other seafood. Found in the cold Pacific waters of the West Coast, Dungeness crab is a regional delicacy cherished for its unique taste and texture. This comprehensive guide will teach you everything you need to know about cooking sublime Dungeness crab, from selecting the freshest specimens to preparing them using various cooking methods that accentuate their natural flavor. You’ll gain the skills and knowledge to serve this Pacific Northwest specialty with confidence.

By the end of this guide, you’ll be able to identify high-quality Dungeness crab, clean and prepare them properly, and cook them to succulent perfection using steaming, boiling, grilling, and baking techniques. You’ll also discover clever seasoning ideas, recommended side dishes, storage tips, and answers to frequently asked questions about Dungeness crab. Let’s get cracking!

Understanding Dungeness Crab

Dungeness crab have a distinctive appearance and flavor profile unlike any other variety of crab. Here’s a closer look at what makes them so special:

• Defining Characteristics: Dungeness crab have a purplish-brown shell and 10 legs with white-tipped claws. The males grow much larger than females, reaching up to 10 inches across. The meat is delicate, sweet, and briny with a moist texture and flake when cooked properly.
• Unique Flavor: The flavor of Dungeness crab meat is described as sweet, salty, and mild, with subtle nutty notes. Many connoisseurs consider it to be the finest tasting crab variety.
• Seasonality and Harvesting: Dungeness crab is in season from November through June along the Pacific Coast. The best regions for catching fresh Dungeness include Oregon, Washington, British Columbia, and Northern California.
• Assessing Freshness: Indicators of fresh Dungeness crab include a clean, hard shell with no cracks or damage, claws that are firmly attached, and a fresh sea breeze aroma. The eyes should be clear and the meat should smell sweet.

Buying Dungeness Crab

Seek out the best sources and use savvy shopping strategies to ensure you select high-quality Dungeness crab:

• Top Markets: Pike Place Market in Seattle and Fisherman’s Wharf in San Francisco are renowned for their fresh Dungeness crab. Check local fish markets along the Pacific Coast as well.
• Visual Indicators: Look for crabs with all legs and claws intact, no cracks or damage to the shell, clear eyes, and a vibrant overall appearance. Avoid any with a slimy or fishy odor.
• Questions for Sellers: Ask when and where the crab was caught, if it’s male or female, if it’s been chilled properly, and when it was cooked if buying cooked crab.

Cleaning Dungeness Crab

Proper cleaning is essential for removing inedible parts and preparing Dungeness crab:

• Equipment Needed: Kitchen shears, mallet, stainless steel scrub brush, large bowl, and plenty of paper towels.
• Step-by-Step Instructions:

1. Use kitchen shears to remove the triangular flap on the underside and the gills. Discard.
2. Crack the body and remove the back shell. Rinse out any viscera.
3. Use the mallet to crack the legs and claws. Remove the shell.
4. Use the scrub brush to clean the crab under cold running water.
5. Dry the crab thoroughly with paper towels. Pick out any remaining shell fragments.

• Safety Tips: Work carefully when cracking the shell to avoid cuts. Make sure to remove all small shell pieces. Refrigerate cleaned crab immediately.

Cooking Dungeness Crab

Dungeness crab shines when prepared using simple cooking techniques:

• Steaming:

1. Fill a large pot with 2 inches of water and bring to a boil.
2. Place cleaned crab on a steaming rack or in a steamer basket.
3. Steam for 12-15 minutes until the shell turns bright orange.
4. Season the steaming liquid with garlic, lemon, thyme or Old Bay seasoning.

• Boiling:

1. Fill a large pot with salted water and bring to a boil.
2. Gently lower the crab into the pot using tongs.
3. Boil for 12-15 minutes until the shell changes color.
4. Drain carefully and serve.

• Grilling:

1. Preheat and oil the grill.
2. Grill the crab shell-side down for 2 minutes to char.
3. Flip and grill 2 minutes more.
4. Brush with garlic-lemon butter.

• Baking:

1. Preheat oven to 375°F.
2. Place crab on a baking sheet and brush with olive oil.
3. Bake 15 minutes until the shell turns orange.
4. Squeeze lemon over the crab once out of the oven.

Tips and Tricks

Elevate your Dungeness crab with creative flavors and perfect pairings:

• Seasoning Ideas: Lemon, garlic, Old Bay, thyme, oregano, paprika, cayenne, butter, chili oil, mustard, etc.
• Recommended Side Dishes: Garlic bread, coleslaw, roasted potatoes, asparagus.
• Storage: Refrigerate cooked crab up to 4 days. Use for tacos, crab cakes, dip, pasta, etc.

Frequently Asked Questions

• Can you eat the shell? No, the shell of Dungeness crab is not edible. The meat is contained within the main body and legs/claws.
• How do I know if it’s cooked properly? The shell will turn bright orange and the meat will be opaque and flake easily when poked with a fork.
• How does it compare to other crab varieties? Dungeness is larger yet more tender and sweet than blue crab or stone crab. King crab has a firmer texture and stronger flavor.
• What other essential tips should I know? Don’t overcook Dungeness crab or the meat can become rubbery. Crack the body and legs before cooking to help the flavor penetrate.

Conclusion

With the techniques, shopping strategies, and cooking methods outlined here, you can master cooking delectable Dungeness crab. This Pacific Northwest specialty is worth trying if you appreciate sweet, briny seafood. Impress family and friends with expertly steamed, boiled, grilled, or baked Dungeness crab using this comprehensive guide. Now get out there and make some delicious Dungeness crab dishes!