This is something I grew up with as a kid. Mom would at least once a year load up on in-season, cheap Dungeness crabs to steam. About six of us would always be at the dinner table, and there would always be a lot of crab. The next day, we’d eat it again.
We always kept it simple with lemon, salt and pepper. Of course there was always cheap American lager on ice (gramps and his buddies’ favorite). No need for butter, sauces, or anything fancy. The crab was the star of the show, and that’s all we needed.
Even after I moved out, I’ve held an annual crab boil with my family and friends to celebrate crab season for many, many years in a row. As a result, I’ve tested plenty of ways to cook and eat Dungeness crab over the years. Find out where to get the best deals on live crab, how to pick it, the best way to cook it, and how to break it up.
Dungeness crab is a delicacy enjoyed by seafood lovers across the West Coast. With its sweet, succulent meat and unique flavor, it’s no wonder why this crab variety has become so popular. Cooking whole Dungeness crab may seem intimidating, but it’s actually quite simple with the right techniques. In this comprehensive guide, we’ll walk through everything you need to know to cook perfect whole Dungeness crab at home.
What is Dungeness Crab?
Dungeness crab is named after a small fishing village on the Strait of Juan de Fuca in Washington state. It’s found in coastal waters from Alaska down to California, but is most abundant between Washington and Northern California.
Dungeness crab has a purplish-brown shell and a unique, sweet flavor compared to other crab varieties. The meat is delicate moist and tender with a salty-sweet brininess. Many consider it to be the finest crab in the world.
Dungeness crab season on the West Coast runs from early fall through mid-spring, with peak season between December and February. During this time, freshly caught crab is abundant and prices are lower.
Benefits of Cooking Whole Crab
Cooking and serving Dungeness crab whole has several advantages:
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Preserves moisture and flavor – Cooking the crab whole helps lock in moisture and flavor. The shell protects the delicate meat from drying out.
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** presentations** – A whole, brilliantly-colored cooked crab makes for an impressive presentation.
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Easier eating – The body meat can be scooped directly from the shell cavity once cooked. The shell also makes a perfect handle for eating the leg meat.
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Full crab experience – You can enjoy all edible parts, including the coveted brown crab butter (tomalley), yellow “mustard” (hepatopancreas), and roe in females.
Ingredients
To cook whole Dungeness crab, you will need:
- Live Dungeness crabs (about 1-1.5 lbs each)
- Water
- Salt
- Fresh lemons, melted butter, and other traditional accompaniments
Equipment
- Large stock pot (at least 6 quarts)
- Colander
- Heavy gloves and kitchen scissors (for cleaning)
- Crab cracker, picker and bibs
- Serving platter
Step 1: Prepare the Crabs
Rinse live crabs under cold running water. Use a stiff brush to scrub the shell. Cleaning removes debris and purges their systems of any unpleasantness before cooking.
Next, place the live crabs in the freezer for 30-60 minutes. This makes them docile for easier handling.
Step 2: Boil the Crabs
Fill the stock pot with 1-2 gallons of cold water. Add ~1⁄4 cup salt, which seasons the meat and raises the boiling temperature. Bring to a rolling boil over high heat.
Gently lower the chilled crabs into the pot one at a time. Cover and return to a boil as quickly as possible. Start timing once the water resumes boiling.
Boil large crabs for 18-20 minutes. Boil smaller crabs for 13-15 minutes. The shells will turn a vivid orange-red when fully cooked.
Use tongs to transfer cooked crabs to a colander. Let drain briefly before continuing.
Step 3: Clean the Crabs
Cleaning involves removing the top shell, gills, mouthparts and viscera. Wear heavy gloves for protection. Start by removing the triangular abdomen flap on the underside.
Next, pry off the top shell. Don’t worry about presentation at this point, since the meat will be reassembled on a platter later.
Scrape out the feathery gills and discard. Scoop out the mouthparts and reserve the golden yellow “mustard.”
Finally, remove and discard the spongy grey viscera. The remaining body cavity should contain the prized brown crab butter.
Rinse the body and leg sections under cool water. Use kitchen shears to halve or quarter the body section for easier meat removal later on.
Step 4: Crack the Legs
Cracking the legs makes it easier to access the sweet meat inside. Start by separating the legs from the body sections.
Use a heavy knife or crab cracker to apply swift, firm pressure at the leg joints. Rotate and crack the legs segment by segment.
Step 5: Serve and Enjoy
Arrange the cracked legs and halved bodies on a serving platter. Garnish with lemon wedges, parsley, etc. Provide small hammers, picks and sauce for eating.
Use picks to slide meat from the leg segments. Crack claws with hammers to access the meat. Scoop delicious body meat straight from the shell cavities.
Enjoy Dungeness crab meat dipped in melted butter, aioli, or your favorite sauce. Don’t forget to sample the prized mustard and brown butter for full flavor.
Serve with crusty bread, coleslaw, pasta salad or dipping vegetables. A chilled white wine or light beer makes the perfect pairing.
Tips for Perfect Results Every Time
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Buy lively, heavy crabs and cook them the same day for best flavor and texture. Discard any with cracked shells or legs missing.
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Always start with cold water to allow the crab to heat gradually as the water boils. This prevents overcooking.
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Check for doneness early and have a bowl of ice water ready in case they finish sooner than expected.
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Let cooked crabs drain completely before cleaning and serving. This prevents waterlogged meat.
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Separate the legs and body after cleaning for easier eating. Use a heavy knife to crack shells.
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Eat crab meat right away for the best texture. Refrigerate leftovers and use within a day or two.
Common FAQs
How long does it take to boil frozen Dungeness crab?
Frozen pre-cooked Dungeness crab only needs 5-8 minutes in boiling water to heat through. Take care not to overcook.
Can you steam Dungeness crab instead of boiling?
Absolutely! Steaming whole crab lets you cook multiple crabs at once. Use a large pot with a steamer insert. Steam for about the same amount of time as boiling.
Is Dungeness crab safe to eat raw?
It’s not recommended to eat raw crab due to health concerns. Dungeness crab from reputable sources is generally safe to consume after thorough cooking. Always inspect live crab closely before cooking.
What’s the difference between male and female crabs?
Male Dungeness crabs are larger with narrower, more tapered abdomens. Females have wider, rounded abdomens and sweeter meat. Cooking times are the same for both.
The Takeaway
Cooking whole fresh Dungeness crab imparts incredible sweetness and flavor. With a few simple steps and the proper techniques, you can enjoy restaurant-quality crab at home. Invite family and friends over for an unforgettable seafood feast. Just be sure to have plenty of napkins, hammers and beer on hand.
Do you need to clean crab before cooking?
Whenever I cook Dungeness crabs, I always hose them down in the backyard before steaming them. Cleaning ensures I don’t keep dirt or weird water from the grocery store tanks on the crabs.
Note that some people refer to “cleaning” crabs as a way of breaking them down and potentially removing the carapace (the back shell) and the innards; however, I like to cook crabs whole because I eat all of the parts of the crab and want to keep the shell juices and crab fat (tomalley). If you’re interested in cleaning and breaking down raw crab to only cook the legs and body, you can use this tool and instruction video.
What months are crab season?
For different kinds of crab, the best time to buy fresh crab is anywhere from late fall to early spring or even early summer. Dungeness crabs from California are best available from December-April (sometimes it can last longer depending on the season).
During crab season, I’ve purchased live Dungeness crabs on sale for as low as $5. 99 per pound (and my mom in San Jose has even gotten them for lower!). A good average price is about $8. 99 per pound when it’s not marked down significantly. I stay clear of anything over $10 per pound.