Dungeness Crab

How to Make Dungeness Crab

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1. Put the crabs in the freezer for 30 minutes to make them sleepy before cooking.

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2. Bring the water and salt to a rolling boil in a pot large enough to hold both crabs, at least 10 litres, and fill a large bowl with ice and water.

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3. Lower the crabs into the boiling water, cover, and return to the boil. Boil for 18 minutes.

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4. Lift the crabs out with tongs and plunge them into the ice water for 5 minutes to stop the cooking.

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5. Twist off the back shell of each crab, pull out and discard the feathery gills and the apron on the underside, and rinse the body under cold water. Break the body in half.

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6. Crack the legs and claws with a nutcracker or the back of a heavy knife.

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7. Melt the butter in a small pan over low heat, add the garlic and cook for 1 minute, then take off the heat and stir in the lemon juice and parsley.

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8. Serve the crab with the warm butter and the lemon wedges.

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Tips for Making Dungeness Crab

• Stop the cooking in iced water. It keeps the meat tender and makes the crab cool enough to handle at once.
• Discard the gills and the apron before you crack the body. They are inedible, and removing them first makes the meat easy to reach.
• Buy cooked crab if you prefer. Warm it in a steamer for 5 minutes, then clean and crack it as above.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

What to Serve with Dungeness Crab

• Crusty sourdough bread
• Corn on the cob
• Green salad with lemon dressing

Storing & Reheating Dungeness Crab

Best eaten on the day. Picked crab meat keeps in the fridge for up to 2 days in a covered container. Do not freeze cooked crab in the shell, as the texture goes stringy.

Dungeness Crab FAQ: Common Questions

Dungeness Crab Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.