Mastering the Art of Cooking Dungeness Crab at Home

Dungeness crab is a prized seafood delicacy harvested off the Pacific Northwest coast. With its sweet, succulent meat and signature flavor, Dungeness crab is a special treat. However, cooking these large crustaceans can seem intimidating for home cooks. Follow this guide to become a pro at selecting, preparing, and cooking Dungeness crab in your own kitchen.

Before cooking, it helps to understand what makes Dungeness crab unique:

• Found off the western coast of the U.S and Canada. Peak season is winter.

• Named after a fishing village in Washington state.

• Has a brownish-purple shell and claws tipped in white, 10 inches wide is average size

• Sweet, tender meat preferred for its signature taste over other crab varieties

• Delicious simply steamed and dipped in melted butter. Also great in pastas, risottos, salads, and more.

• Sold live or pre-cooked. Live crabs should be active and heavy for their size.

Now let’s get cooking!

Step 1: Cleaning the Live Crab

For best flavor and texture, start by cooking a live crab:

• Place the live crab in the freezer for 30 minutes prior to cleaning. This makes them docile for safer handling.

• Once chilled, firmly grasp the main body shell from behind to avoid getting pinched by the claws.

• Turn crab upside down. Use sturdy kitchen shears to cut off the triangular flap on the underside, commonly called the apron. Discard.

• Lift and separate the top shell. Scoop out and discard the gills, stomach sac, and intestinal tract. Rinse.

• Crack off the mouthparts and pinchers. Leave legs and claws intact.

• Rinse again. The crab is now ready to cook.

Step 2: Choosing a Cooking Method

There are several excellent options for cooking Dungeness crab:

Steaming

• Most traditional method to highlight the natural flavor.

• Fill a large pot with 2 inches of water. Insert a steaming basket and bring water to a boil.

• Place cleaned crab in basket, cover, and steam for 18-20 minutes until the shell turns bright orange.

Boiling

• Boil enough salted water to submerge the crab by 2 inches.

• Gently lower crab in and boil 12-15 minutes until shells redden. Drain.

Baking

• Preheat oven to 375°F. Place crab on a baking sheet.

• Bake 20 minutes until shell color changes. Tent with foil to prevent overcooking.

Grilling

• An outdoor method that adds smoky depth.

• Grill cleaned crab shell-side down over direct medium heat 8-10 minutes per side.

Step 3: Serving and Eating the Crab

Once cooked, it’s time to crack and feast:

• Use a mallet or scissors to crack the shell. Remove top shell.

• Pull away the triangular flap on the underside to access the meat.

• Remove meat from body and legs. Discard viscera and gills.

• Use crab crackers on legs and claws to extract the tender meat morsels inside.

• Serve immediately with melted butter, lemon wedges, and crusty bread for dipping.

Handling Leftover Crab

For remaining fresh crab:

• Refrigerate in an airtight container up to 2 days.

• Use in salads, sandwiches, casseroles, pasta dishes, and stir-fries.

• Transfer meat from shells to freezer bags and freeze up to 3 months.

• Don’t freeze in the shell or refreeze thawed meat.

Helpful Tips and Tricks

Keep these additional pointers in mind:

• One 11⁄2 pound crab yields about 1 cup of meat.

• Have extra crabs on hand since yield can vary.

• Cook and clean multiple crabs at once for efficiency.

• Add herbs and garlic to the steaming liquid for flavor.

• Chill quickly after cooking to prevent overcooking.

• Serve with lemon, clarified butter, aioli or savory dipping sauces.

• Crack legs, knuckles and claws to access the best meat morsels.

• Don’t discard the tomalley (liver); it adds great richness and crab flavor when added to dishes.

With this handy guide, you’ll be impressing guests with your Dungeness crab cooking skills in no time. Just remember the three C’s – Cleaning, Cooking, and Cracking – and you’ll master this succulent seafood in your own kitchen.

Frequently Asked Questions

Here are answers to some common Dungeness crab questions:

Where can I buy live Dungeness crab?

Check local fish markets or seafood stores, especially in the Pacific Northwest. Some grocers may carry them seasonally.

Is pre-cooked crab meat as good?

Pre-cooked crab meat lacks the signature fresh flavor but is more convenient. Use within 2 days.

Can I re-freeze thawed crab meat?

It’s unsafe to refreeze thawed crab. Refrigerate up to 2 days or cook immediately instead.

Why are the shells so hard to crack?

Dungeness shells are extra thick and strong, needing mallets, crackers, and scissors to break through.

Is it ok to eat female crabs?

Yes, male and female Dungeness crabs have similarly great flavor and texture.

How do I make crab cakes or crab dip?

Use fresh cooked crab meat, combine with binders like breadcrumbs or mayo, season, and bake or broil into cakes or serve chilled as a dip.

What wines pair well with Dungeness crab?

Dry white wines like Chablis, Sauvignon Blanc, Pinot Grigio, and Champagne are excellent pairings.

With the expert tips in this guide, you can become a pro at selecting, preparing, cooking, and serving incredible Dungeness crab feasts at home. Impress your guests with your skills and knowledge. The sweet, succulent meat of Dungeness crab is a true Pacific Northwest treasure meant to be enjoyed.