How Long Should You Cook a Whole Dungeness Crab? A Complete Guide

Dungeness crab is a delicious crustacean found off the West Coast of the United States. Its sweet, tender meat makes it a prized seafood delicacy. When cooking a whole Dungeness crab, one of the most common questions is: how long should I cook it for? Follow this complete guide to learn everything you need to know about cooking times for whole Dungeness crab.

What is Dungeness Crab?

The Dungeness crab is a type of crab found in the cold coastal waters of the Pacific Ocean, ranging from Alaska down to California. It gets its name from the Dungeness Spit on Washington State’s Olympic Peninsula where it is frequently caught.

Dungeness crab has a sweet, mild flavor and firm, moist meat. Their bodies can grow up to 10 inches across, making them a good size for serving whole The peak season for Dungeness crab is winter through early spring when they are at their meatiest

Compared to other popular crabs like blue crab and king crab, Dungeness is mildly flavored and not overly briny or fishy tasting. Their tender meat doesn’t require too much time or effort to extract it from the shell.

Why Cook a Whole Crab?

Cooking and serving Dungeness crab whole results in the most flavorful, juicy meat. The juices contained inside the shell season the meat while cooking. The shell also helps retain moisture. Dungeness crab cooked whole takes on a beautifully bright orange hue.

Cooking a whole crab does require a bit more work to break down after cooking. However, the intact shell makes an impressive presentation at the table for a special meal.

Another option is to purchase cleaned, cooked Dungeness crab meat. However, freshness and flavor are compromised compared to cooking it yourself. Pre-picked crab also lacks the dramatic visual impact of a whole cooked crab.

Choosing Your Dungeness Crab

When selecting whole Dungeness crab, only choose live crab. Their shells should look moist and clean, not dry or grimy. To check for liveliness, pick up the crab and gently shake it – the legs should move slightly. Also look for visible signs of life like moving eyes and mouth.

Choose crabs that feel heavy for their size, indicating plump meat inside. Males tend to be meatier than females. Look for a shell width of at least 6 inches for good sized meat.

It’s best to cook Dungeness crab live as soon as possible after purchasing. However, live crab can be stored in the refrigerator for 2-3 days if needed. Place them on a tray or in a shallow pan and cover lightly with damp paper towels.

Preparing Dungeness Crab for Cooking

Before cooking your Dungeness crab, it helps to clean and prep them

• Give live crabs a cold water rinse and use a stiff brush to scrub the shell, especially the underside. Avoid using soap which can taint the flavor.

• Using kitchen shears, clip off the small triangular flap on the underside of the crab.

• Twist and pull off the top shell segment behind the eyes. Discard the feather-like gills revealed underneath.

• Turn the crab on its back. Fold back and break off the small abdominal flap, saving any roe inside if desired.

• Bend the sides of the top shell back until it cracks to expose the internal organs. Scoop these out and discard. Rinse out the cavity.

How to Cook Whole Dungeness Crab

The best cooking methods for intact Dungeness crab are boiling, steaming or baking. Here are simple instructions for each technique:

Boiling

• Fill a large pot with salted water (1 Tbsp salt per quart of water). Bring to a rolling boil.

• Gently lower live crab into the pot using tongs. Cook for 18-20 minutes after the water returns to a boil.

• When done, the shells turn a bright reddish-orange hue. Use tongs to transfer cooked crabs to a tray to cool.

Steaming

• Place a steamer basket in a large pot. Add a couple inches of water to the pot below the basket. Bring water to a boil.

• Arrange live crab in the basket in a single layer.

• Steam the crab for 16-18 minutes with lid on. Shells will turn orange when fully cooked.

• Carefully remove basket and transfer crabs to a tray to cool.

Baking

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

• Bake for 12-15 minutes per 1 pound of crab. Rotate pan halfway through.

• Look for shells to take on a bright, orange-red color when finished baking.

Tip: The longer time ranges given for each technique ensure thorough cooking for bacteria safety. If your crabs are on the smaller side, start checking doneness a couple minutes early.

How to Tell When Your Crab is Done Cooking

It can be tricky to determine when a whole crab is fully cooked through. Here are some surefire ways to tell your Dungeness crab is ready:

• The outer shell has turned bright orange-red in color, instead of the dark brown of a live crab.

• Opaque white fat becomes visible leaking out of the sides and joints.

• The leg joints move easily when pulled apart.

• A fork poked into the meat feels hot throughout.

• The meat has become opaque and white, versus the translucent appearance of raw crab.

If the shell hasn’t changed color but the meat inside looks done, it’s safest to continue cooking a bit longer. Undercooked crab meat can make you sick.

Serving and Eating Whole Cooked Crab

Once cooked, Dungeness crab needs to be chilled briefly before serving. Plunge into an ice bath or refrigerate for 15-20 minutes. Chilling firms up the meat and makes it easier to extract from the shell.

To serve, arrange whole cooked crabs on a platter. Provide small hammers, crackers and picks for breaking into the crab. Serve with melted butter, lemon wedges, or dipping sauces on the side.

Start by twisting off the legs and cracking with a hammer or cracker. Use a pick to pull the meat out of the cracked shell segments. Open up the body and pick out the meaty chunks. Don’t forget the rich, delicious yellow crab fat inside the body cavity.

The intact top shell can be used like a bowl for meat picked from inside. Serve with crusty bread to soak up the juices.

Leftover Cooked Crab Storage

It’s ideal to eat freshly cooked Dungeness crab immediately. However, leftovers can be stored up to 3-5 days refrigerated.

Pick all the meat from the shells after cooking and chilling. Discard any unbroken shells which trap bacteria. Place crab meat in an airtight container and refrigerate.

For longer freezer storage, portion meat into freezer bags or containers. Frozen crab meat keeps 4-6 months at 0°F. Thaw in the refrigerator before using.

Simple Ways to Prepare Dungeness Crab

Beyond cracking and picking out the meat, Dungeness crab can be used in a variety of appetizing ways:

• Crab cakes – Mix cooked crab with breadcrumbs, egg, mayo, spices and pan fry into burgers.

• Crab salad – Toss crab meat with veggies, lemon juice, olive oil, salt and pepper.

• Crab dip – Combine crab with cream cheese, sour cream, parmesan, garlic and spices. Bake or serve cold.

• Crab sandwiches – Pile fresh crab salad onto toasted buns or crackers for an easy meal.

• Crab stir-fry – Quickly heat crab pieces with snap peas and bell pepper in an Asian sauce.

• Crab pasta – For an elegant dish, add chunks of crab meat to linguine or fettuccine with white wine sauce.

• Crab legs – For easier eating, just steam or boil clusters of legs, then serve with garlic butter.

The sweet flavor of Dungeness crab also pairs well with corn, avocado, tomatoes, greens, citrus, butter and herbs like dill.

Tips for Cooking Perfect Dungeness Crab

Follow these top tips to ensure deliciously cooked Dungeness crab every time:

• Cook live crab as soon as possible after purchasing for best flavor. Discard any dead crab.

• Use a thermometer if unsure. Crab meat should reach an internal temperature of at least 145°F.

• Add salt and lemon to the cooking water which nicely seasons the meat.

• Resist undercooking. Crab needs sufficient time to cook through for food safety.

• Let crab cool before cracking and picking so the meat doesn’t stick to the shells.

• Break apart and pick the meat from shells before storing leftovers to avoid spoilage.

• Avoid overcooking which makes the meat