Dungeness crabs have a simple method, buy it, cook it,
clean it and eat it. Weather or not the crab is cooked live or purchased pre-cooked, the flavor is unique in
comparison to other crabs with the orange / red shell colour and tender meat. Dungeness crabs
ideally should be cooked as soon as it is caught and this is the case in most instances. Many boats who fish
for this crab, steam them on board immediately after catching. From there they will pack the crabs in
ice, ready for delivery.
||Live Dungeness Crab can be steamed or boiled with the option of adding
spices, beer, salt and pepper to the water for enhancing the flavour. If you want
to steam the crab, do this for approximately 15-18 minutes or 10 minutes if you
prefer to boil. When bringing the water to the boil, put your live crabs into the
freezer for approximately 10 minutes. This is simply to reduce their senses and
prepare them for cooking. When the water comes to the boil, place them in head
If your crab is frozen, thaw it overnight in the fridge or according to the
instructions supplied with the purchase. Under running water, remove the gills and
viscera as well as any loose material. Then break off all the legs as well as breaking
the body in half. If you want you can crack the shell using a mallet allowing easy
removal. Be sure not to eat any of the organs or the 'crab butter' as they call it as
they contain some toxins.
Dungeness Crab in many countries can be brought to your front door step pre-cooked &
frozen. This is ideal for many people as the only thing required is re-heating of the crab.
For cold recipes, simply heat and then let chill before serving.
Live Dungeness Crab from Alaska's finest seas is one
of their best prized possessions.
Cooked Dungeness crab has a sweet, succulent and tender
flavour. It also has the usual properties of crab meat, being nutritious and very low in saturated fat.
Again, this can be the perfect choice for individuals who are on diets and want to lose weight. As well as
being a high source of protein with all the required amino acids, it only has 94 calories and 1 gram of
fat for a single portion.
Dungeness Crabs - A Crab Fit For A Seafood
Dungeness crabs (scientific name Metacarcinus magister) is a type of crab that lives in eelgrass
beds and water bottoms from Santa Cruz in California right up to the Aleutian Islands of Alaska.
They were named after Dungeness in Washington, which is located more or less twenty five kilometers
east of Port Angeles. It's old name used to be Cancer Magister, which simply means Master Crab in the original
They grow up to about 25 centimeters in length in some locations close to the coast of Washington, but normally
they are less than 20 centimeters in length.
They are highly popular to the extent that they are considered to be a delicacy in these areas and
are in fact the single most highly consumed crab in the whole of western Canada, the Pacific Northwest and the
western states in general. A sign of this is the highly popular Dungeness Crab and Seafood Festival that takes
place in Port Angeles every October and is attended by thousands of people.
Cooking a Dungeness Crab:
The crab should be either boiled or steamed for a period of about seven to eight minutes per pound. Put the lid on
the saucepan, but leave it slightly tilted to allow for a certain amount of venting.
If you have a steam cooker it's actually preferable to boiling, since steam causes less water to be
retained in the body cavity than boiling. Boiling is fine though if you don't have a steamer.
Rinsing and Cooling:
Take the crab out of the pot and rinse it under the tap in the sink. This will not only stop the boiling process,
but also cool down the shell sufficiently so that you can touch it and also rinse of any crab intestines that could
have oozed out during the boiling process. Flip the crab over a few times to make sure both sides are cleaned.
Your next step is to remove the apron by breaking it off at the back of the shell. (Remember that female crabs have
a bigger and more oval-shaped apron than males and they should always be thrown back into the water to maintain the
Finally remove the shell and any remaining gills. Then remove the mandibles (mouthparts) at the front of the crab,
rinse clean, break in half and serve either on its own or with other dishes.
Dungeness Crabs go down well on their own. If you serve
them as a main dish, serve them with lemon wedges and make sure you have a cracker or kitchen shears ready to
open up the legs.
This particular species of crab also is an
abundant source of important minerals including copper, calcium, iron, zinc and