If you’ve ever wondered how to cook Dungeness crab, you’re in for a treat! This sweet, succulent crab is a beloved delicacy, especially along the Pacific Coast, and cooking it fresh at home is easier than you might think. Whether you’re preparing a special dinner or hosting a crab feast, this guide will walk you through everything from cooking to cleaning, plus some tasty serving ideas.
Why Choose Dungeness Crab?
Dungeness crab is prized for its sweet, tender meat and is lean and healthy. It ranges from about 1.5 to 3 pounds, and you’ll want roughly 1.5 to 2 pounds per person for a satisfying meal. Cooking it fresh means you get the best flavor and texture, far superior to pre-cooked or canned crab.
Step 1: Preparing Your Crab
If you have a live crab, start by rinsing it well to remove any grime. Use tongs to hold the crab and hose it down outside or rinse it in a colander under running water. Turn it upside down to clean the underside thoroughly.
Step 2: Cooking Your Dungeness Crab
Boiling Method
- Fill a large pot with enough water to cover the crab.
- Add a generous amount of salt-about 1/4 cup per gallon-to mimic ocean water. You can also add Old Bay seasoning or bay leaves for extra flavor if you plan to serve the crab meat as is.
- Bring the water to a rolling boil.
- Using tongs, carefully place the crab into the pot.
- Cover and boil for 10 to 20 minutes depending on the size of your crab. The shell will turn a bright orange when done.
- Remove the crab with tongs and rinse briefly with cold water to stop the cooking and preserve flavor.
Steaming Method
Steaming is often preferred because it’s gentler and helps avoid overcooking.
- Add about 1 cup of water and optionally ½ cup white wine to a large pot with a steaming basket.
- Bring the liquid to a boil.
- Place the crab upside down in the steamer basket.
- Sprinkle with Old Bay seasoning if you like.
- Cover and steam for 15 to 30 minutes (about 7-8 minutes per pound).
- The crab is done when the shell is bright orange and you see fat pieces oozing from the shell.
Step 3: Cooling and Cleaning Your Crab
After cooking, let the crab cool for about 10 minutes so it’s easier to handle.
To clean:
- Remove the top shell and set aside for serving if desired.
- Pull off the gills (the feathery “dead man’s fingers”) and discard.
- Turn the crab over and remove the apron (the tail flap).
- Scrape out the entrails and rinse the body thoroughly with cold water.
- Break the body in half and shake or pick out the meat.
- Break the legs at the joints and crack the shells gently with a nutcracker or the back of a knife to remove the meat.
Serving Suggestions
Dungeness crab is delicious served simply with melted butter, lemon wedges, and a sprinkle of salt and pepper. Here are a few ideas to elevate your crab feast:
– Garlic Lemon Butter Sauce: Melt butter with roasted garlic and a squeeze of fresh lemon juice for dipping.
– Old Bay Butter Dip: Melt butter and stir in Old Bay seasoning and lemon juice for a flavorful sauce.
– Cocktail Sauce: Mix ketchup with prepared horseradish for a classic tangy dip.
– Herb Garnishes: Fresh dill and parsley add a lovely aroma and color when serving.
Serve the crab meat in the cleaned top shells arranged on a platter with cracked legs for an attractive presentation.
Tips for Success
– Use tongs to handle live crabs safely.
– Salt your cooking water well to enhance the crab’s natural flavor.
– Don’t overcook; the bright orange shell and aroma are your best indicators.
– Allow the crab to cool before cleaning to avoid burns.
– Crack shells gently to keep meat intact and easy to remove.
Cooking Dungeness crab at home is a rewarding experience that brings the taste of the sea right to your table. With these simple steps, you’ll be enjoying fresh, flavorful crab in no time!
Enjoy your crab feast!