These sought-after West Coast crustaceans don’t yield their sweet meat easily. Cooking, cleaning, cracking, and shelling crab is a chore.
The people behind the seafood counter are friendly and willing to help. The crabs are almost always freshly cooked, and they’ll clean and crack them for free. They also offer shelled cooked crab, for a (sometimes hefty) price.
If you want to save money or just feel like you’ve beaten the beasts and filled your kitchen with the smell of salty fish as they cook in a big pot on the stove, buy them alive and do it yourself. Here’s how.
Dungeness crab is a popular crustacean prized for its sweet, succulent meat. Many seafood lovers enjoy Dungeness crab boiled, which is a simple cooking method that brings out the natural flavor of the crab. But how long should you boil Dungeness crab? This comprehensive guide provides tips, techniques, and timing for perfectly boiled Dungeness crab.
Selecting Dungeness Crab
Choosing high-quality live Dungeness crab is crucial for delicious results. Here are some tips for picking out fresh crab:
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Liveliness – Opt for active, responsive crabs as this indicates freshness. Avoid sluggish or lifeless crabs.
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Size – Go for crabs 2-25 lbs each for good meat-to-shell ratio. Bigger crabs have more meat
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Shell – The shell should be intact with no cracks or damage. This ensures the crab is in good condition.
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Cleanliness – Select crabs that appear clean with a briny, ocean smell. Avoid foul odors.
Preparing Dungeness Crab
Before boiling, Dungeness crab needs proper preparation:
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Cleaning – Rinse the crab under cold water and scrub the shell gently to remove debris. Also remove rubber bands on claws
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Dispatching – Humanely kill the crab by quickly inserting a knife behind the front apron. This dispatches the crab instantly
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Breaking Down – Lift off the top shell, remove the apron, gills, and viscera. Rinse out the body cavity thoroughly.
How to Boil Dungeness Crab
Follow these steps for perfectly boiled Dungeness crab:
Ingredients & Equipment
- Pot large enough to fit Dungeness crab
- Water to submerge the crabs
- 1⁄4 cup salt per gallon of water
- Tongs for handling the crabs
- Timer for tracking boiling time
Process
- Fill pot with water and bring to a rolling boil.
- Add 1⁄4 cup salt per gallon of water and stir to dissolve.
- Using tongs, carefully lower crabs into boiling water.
- Start timer and boil crabs for around 15 minutes.
- Check doneness after 15 minutes by inserting a meat thermometer into thickest part of crab. It should reach 145°F internally.
- Once cooked through, use tongs to transfer crabs to a bowl or surface to drain and cool.
Serving
- Crack open the crab shells and enjoy the tender meat immediately with melted butter, lemon wedges, or other accompaniments.
Science of Boiling Crabs
Understanding the science behind boiling helps cook Dungeness crab properly:
- Boiling cooks food by transferring heat energy, raising the internal temperature.
- The bubbling water penetrates the thick crab shell to cook the meat without overdoing it.
- Optimal timing ensures thorough cooking while retaining moisture and texture.
How Long to Boil Different Sized Crabs
Boiling time depends on the size and weight of the crab:
- Small (under 1 lb): 8-10 minutes
- Medium (1-2 lbs): 10-12 minutes
- Large (2-3 lbs): 12-15 minutes
- Extra Large (3-4 lbs): 15-18 minutes
- Jumbo (over 4 lbs): 18-20 minutes
Adjust boiling time as needed based on crab size.
Checking Doneness
Use these methods to test if the crab is fully cooked:
- Shell color changes from blue-green to orange-red when done.
- Tug on a leg to check if it’s limp and separates easily.
- Meat should be opaque white, not translucent.
- Use a meat thermometer to check 145°F internal temperature.
Factors Affecting Boil Time
Consider these factors that can impact how long to boil Dungeness crab:
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Crab size – Bigger crabs need longer boiling time.
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Water temperature – Starting with hot vs. cold water affects timing.
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Salt content – Adding salt seasons the meat but doesn’t significantly affect boil time.
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Altitude – The boiling point of water decreases at higher altitudes, so the crab takes longer to cook.
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Pot size – Bigger pots take longer to come to a boil. Avoid overcrowding.
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Boiling method – Breaking down the crab speeds up cooking vs. boiling whole.
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Crab freshness – Fresh live crab cooks faster than frozen or pre-cooked.
Texture & Taste After Boiling
When boiled properly, Dungeness crab has a tender, moist texture and retains its naturally sweet, delicate flavor.
- The meat should be flaky and moist, not rubbery or tough.
- Overcooking makes the texture dry and chewy.
- The taste should be sweet and briny, without fishy or off flavors.
- Boiling brings out the crab’s inherent sweetness.
Cooking Techniques for Different Results
You can adjust the boiling method for different textures and flavors:
- Boil whole for evenly cooked meat throughout.
- Boil in parts for quicker cooking if tenderness is preferred over even cooking.
- Add spices and aromatics to the boiling liquid for more flavor infusion.
- Grill boiled crab briefly to add charred flavors.
Retaining Nutrition When Boiling
To maximize nutrition when boiling Dungeness crab:
- Use the minimum cooking time to prevent nutrient loss.
- Avoid overcooking, which degrades vitamins and minerals.
- Cook the crab in lightly salted water rather than heavy seasoning.
- Chill the cooked crab quickly to stop continued cooking.
Common Mistakes to Avoid
Some common pitfalls when boiling Dungeness crab:
- Undercooking leading to food safety issues. Use a thermometer to verify doneness.
- Overcooking resulting in dry, rubbery meat texture.
- Inadequate cleaning and rinsing of crab prior to cooking.
- Overcrowding the pot, which prevents even cooking.
- Forgetting to adjust boil time based on altitude and crab size.
Tips for Perfectly Boiled Crab
Follow these tips for flawlessly cooked Dungeness crab:
- Start with active, lively crabs for best results.
- Use a large pot and add crab carefully to prevent overcrowding.
- Add salt for flavor, but don’t over-season the boiling water.
- Have a timer ready and pull the crab as soon as it reaches 15 minutes.
- Immediately drain and chill the crab after boiling to stop cooking.
What to Do with Cooked Crab
Boiled Dungeness crab can be used in many appetizing ways:
- Enjoy as-is with melted butter or lemon wedges for dipping.
- Use in salads, sandwiches, pasta dishes, and crab cakes.
- Pick the meat and use in crab dip, soup, omelets, etc.
- Save the shells to make seafood stock.
Frequently Asked Questions
What is the best way to clean Dungeness crab before boiling?
Rinse the live crabs under cold water while gently scrubbing with a soft brush to remove any debris. Also remove the top shell, apron, gills and viscera. Thoroughly rinse out the body cavity before cooking.
How long should I boil Dungeness crab?
Boil small Dungeness crabs for 8-10 minutes, medium crabs for 10-12 minutes, and large crabs for 12-15 minutes. For extra large and jumbo crabs, increase the time to 15-20 minutes. Check for doneness with a meat thermometer.
Do I need to add anything to the water when boiling Dungeness crab?
It’s recommended to add 1⁄4 cup of salt per gallon of water, which seasons the meat while boiling. Avoid over-seasoning the water. You can also add aromatics like lemon, herbs or spices.
How do I know when Dungeness crab is fully cooked?
Check for an internal temperature of 145°F with a meat thermometer inserted into the thickest part of the crab. Also, look for an orange-red shell, limp legs that detach easily, and opaque white meat.
How should I serve and eat boiled Dungeness crab?
Crack the shell with crab crackers or a mallet. Enjoy the meat as-is or dip in lemon butter, aioli or other sauces. You can also pick the meat to use in various recipes like
How to Cook Crab
1. Keep live crabs loosely covered in the refrigerator up to 12 hours. Place crabs carefully in a pan, leaving 3 to 4 inches of space below the edge of the pan. Hold them by the back, between the legs. Remove crabs and fill pan with enough water to cover crabs by 2 to 3 inches. Cover pan and bring water to a boil over high heat.
2. Holding each crab as described above, drop it headfirst into the boiling water one at a time. If you have too much water, pour it out and throw it away. Cover pan and start timing. When water resumes boiling, reduce heat to a simmer. Cook 1 1/2- to 2 1/2-pound crabs 15 minutes, 3-pound crabs about 20 minutes.
3. Drain crabs; to be able to handle quickly, rinse briefly with cool water.
How to Clean, Crack, and Shell Crab
1. Pull off and discard triangular flap from belly side.
2. Turn crab belly side down; pulling from the rear end, lift off back shell. Drain and discard liquid from shell. Take soft, golden crab butter and white crab fat out of the shell and put them in a small bowl. You can eat them with crab or mix them into a sauce for dipping. If using back shell for garnish, break bony section (mouth) from front end of shell and discard. Rinse shell well and drain.
3. If the reddish membrane covering the middle hasn’t come off with the back, pull it off and throw away along with any loose pieces on the body section. Scoop out any remaining golden butter and add to bowl. Pull off and discard long, spongy gills from sides of body. Rinse body well with cool water.
4. Twist legs and claws from body. Using a nutcracker or wood mallet, crack the shell of each leg and claw section. With a knife, cut the body into quarters.
5. Break the legs and claws apart. Take out the meat with your fingers, a small fork, a pick, or the tip of a crab leg. Pull body sections apart and dig out pockets of meat. Discard shells. There is 7 1/2 to 8 ounces (1/3 to 1 1/2 cups) of meat in a cooked, cleaned 1 3/4- to 2-pound crab (with back shell). Bigger crabs don’t always have more meat.