How Much Crab Meat Can You Get from a Dungeness Crab?

Dungeness crab is a popular shellfish found along the west coast of North America. With its sweet and tasty meat, it’s no wonder why many seafood lovers eagerly await Dungeness crab season each year But if you’re new to cooking and eating this delicious crab, you may wonder just how much meat you can get out of one In this article, we’ll take a closer look at how much meat you can expect from a Dungeness crab and some tips for getting the most out of your catch.

An Overview of Dungeness Crab

The Dungeness crab is a type of crab that inhabits the west coast of North America, ranging from Alaska all the way down to California. It gets its name from the Dungeness Spit located on the Strait of Juan de Fuca near Sequim, Washington where it was first found and described back in 1857.

Dungeness crabs have a brownish-purple shell and measure around 6 to 10 inches across. Their sweet, delicious meat has made them a commercially important crab species and a favorite of seafood lovers. Dungeness crab season generally runs from November to June, though exact dates vary by location. They are sustainably caught using baited pots and traps.

When it comes to crab meat, Dungeness offers one of the highest yields of all commercially fished crab species. Their large size and proportion of body meat makes them especially meaty. Now let’s take a closer look at just how much meat you can get out of one of these crabs.

Estimating Meat Yield from a Dungeness Crab

So how much meat can you expect to get from a fresh Dungeness crab? Here are some general guidelines:

• A one pound Dungeness crab will yield approximately 1/4 to 1/3 pound of meat.
• A two pound crab yields 1/2 to 3/4 pound of meat.
• A three pound crab yields 3/4 to one pound of meat.

As you can see, the yield increases along with the size of the crab. Larger crabs give you more meat for your money.

The yield can vary based on the sex of the crab. Males tend to be larger and therefore meatier. The condition of the crab also plays a role, as an older crab may have a lower meat to shell ratio. Regardless of size, females tend to have sweeter meat.

When buying Dungeness crab, look for crabs that feel heavy for their size and have a solid, full feel. This indicates a higher meat content. You can ask your fishmonger to select especially meaty crabs for you.

Tips for Maximize Your Meat Yield

Follow these tips to help maximize the amount of meat you can yield from your Dungeness crabs:

• Choose crabs that are at least 1.75 pounds or heavier. The bigger the crab, the higher the meat yield.

• Opt for male crabs rather than females since males tend to be bigger.

• Make sure to thoroughly clean and pick out all the meat after cooking. Carefully remove meat from the legs, body, and claws.

• Use a seafood cracker to open stubborn pieces of shell and extract hidden morsels of meat. Don’t throw any pieces away until you’ve checked thoroughly for meat.

• Save the bodies and shells to make crab stock for chowders, risottos, and other recipes. This way you use every bit of the crab.

• Refrigerate the crab meat immediately after picking and use within 2-3 days for best quality. The sooner you use it, the better it will taste.

Recipes for Dungeness Crab Meat

Once you’ve cooked and picked out your Dungeness crab meat, there are so many delicious ways to enjoy it. Here are some of my favorite recipes:

• Crab cakes – Mix crab meat with breadcrumbs, egg, and seasonings and pan fry into crisp, golden crab cakes. Serve with aioli or remoulade sauce.

• Crab salad – Toss crab meat with mixed greens, diced avocado, and a tangy citrus vinaigrette.

• Crab dip – Blend together crab meat, cream cheese, sour cream, lemon juice and seasonings. Bake until heated through and bubbly and serve with crackers or raw vegetables.

• Crab stuffed mushrooms – Fill mushroom caps with a mixture of crab, breadcrumbs, garlic, parsley and Parmesan cheese. Bake until hot and mushrooms are tender.

• Crab omelet – Saute crab meat with scallions and red pepper flakes, then fold into a fluffy omelet cooked in butter. Garnish with fresh dill.

• Crab pasta – Toss hot linguine with sauteed crab meat, white wine, lemon juice, parsley and red pepper flakes.

Is it Worth it to Buy Whole Crab?

If you have the time and interest to cook and pick your own Dungeness crab meat, buying whole live or cooked crabs is definitely worthwhile. It can take some effort, but you are rewarded with the freshest, sweetest crab meat possible. There’s just no comparison to the flavor and texture of freshly picked crab.

However, for a quicker option, high-quality fresh or pasteurized crab meat can also be purchased pre-picked at many fish markets and seafood counters. Just be sure to smell and inspect the crab meat closely to ensure freshness before purchasing.