Dungeness Crab Cooking: The Ultimate Guide

Right, let's talk about Dungeness crab, shall we? This magnificent creature is a true gem of the culinary world, and I'm here to share my years of experience and a few tips and tricks to help you get the most out of cooking it. I'm going to take you through everything from selecting the perfect crab to the various ways you can prepare it, and of course, I'll be sharing some of my favourite recipes along the way. Think of this as your personal guide to unlocking the deliciousness of Dungeness crab, whether you're a seasoned seafood pro or a curious novice.

(Part 1) Finding the Perfect Dungeness Crab

You can't just grab any old crab and expect it to be the star of your next seafood feast. It's all about finding a Dungeness crab that's plump, fresh, and packed with flavour. Think of it like choosing the perfect ingredient for a masterpiece – you want the best possible starting point. Here's what you need to look for:

Signs of Freshness

1. Firm shell: A fresh Dungeness crab will have a hard, sturdy shell that doesn't give easily when you press on it. If it's soft or squishy, it's a sign that the crab hasn't been handled properly or is past its prime. Imagine it like a fresh loaf of bread – it should have a firm, resilient texture.
2. Bright colour: The shell should be a vibrant reddish-brown colour with no signs of discolouration or dullness. If it's faded or has a greenish tinge, it's probably not as fresh as you'd like. Think of it like a ripe tomato – the colour should be rich and vibrant, not faded or dull.
3. Fresh scent: A fresh Dungeness crab should have a clean, slightly briny smell, reminiscent of the ocean. If it has a fishy or ammonia-like smell, it's a sign that it's gone bad. It's best to err on the side of caution with any fishy smells. After all, you want to enjoy the natural sweetness of the crab, not any unpleasant odours.
4. Live and lively: If you're buying a live crab, it should be active and moving around. If it's lethargic or doesn't respond when you touch it, it's a sign that it's not fresh. Imagine a lively, energetic crab – it should be full of life, not sluggish or unresponsive.

Where to Buy

I recommend checking out your local fishmonger. They're the experts and can often give you great tips on choosing the best crab. They know their seafood inside and out and can point you towards the freshest, most flavorful crabs. Plus, they're usually happy to answer any questions you might have. But if you're struggling to find a good fishmonger, you might have to look in your local supermarket's seafood section, although be prepared to pay more, and perhaps the quality won't be as good as a fishmonger.

Size Matters

There's a general rule of thumb when it comes to Dungeness crab size: the bigger the better. A larger crab usually means more meat, which is always a good thing! I usually aim for crabs that are at least 5-6 inches across the shell. However, remember that size isn't everything. A smaller crab can still be incredibly delicious, especially if it's incredibly fresh. Think of it like a perfectly ripe fruit – sometimes, smaller sizes are packed with the most intense flavor.

(Part 2) Getting Ready to Cook

Now that you've found your perfect Dungeness crab, it's time to get it ready for cooking. First and foremost, if your crab is still alive, you'll need to humanely dispatch it. This is an essential step that should be done with care and consideration.

Humanely Dispatching Your Crab

This is a sensitive subject, so I'll be as straightforward and compassionate as possible. You can use a sharp knife to quickly sever the crab's central nervous system. It's crucial to do this as quickly and humanely as possible. You'll need to be decisive and swift. There are resources available online that provide detailed instructions on humane methods of dispatching crabs. Remember, respect for the creature is paramount.

Cleaning the Crab

Once your crab is dispatched, it's time to give it a good clean. You want to remove any dirt, debris, or seaweed clinging to the shell. Think of it like prepping any other ingredient – you want to start with a clean slate. Here's what I do:

1. Rinse the crab: Give the crab a good rinse under cold running water to remove any loose debris. Pay special attention to the areas around the gills, as these can sometimes hold dirt. This helps remove any lingering grit or sediment.
2. Brush the shell: Use a stiff-bristled brush to gently scrub the shell, removing any stubborn dirt or algae. Be careful not to damage the shell. This step ensures that your crab is clean and ready for cooking.
3. Clean the gills: If you're feeling adventurous, you can remove the gills by pulling them out from the inside of the crab. They're a bit like feathery filaments and are usually a bit messy, so I personally don't bother with them too often. But if you want to be really thorough, go for it. This is a personal preference, and it's not strictly necessary for a delicious meal.

Preparing for Cooking

Now your crab is clean and ready to be cooked! Before you get started, you can decide whether to steam, boil, bake, or grill it. Each method has its own advantages and will result in a slightly different flavour and texture. I'll discuss each method in detail in the following sections. Think of it like choosing your cooking style – each method offers a unique experience and brings out different aspects of the crab's flavour.

(Part 3) Steam Cooking: A Delicate Option

Steaming is a great way to cook Dungeness crab because it preserves the delicate flavour and texture of the meat. The steam cooks the crab evenly and gently, preventing it from drying out. Think of it like a gentle hug for your crab – the steam envelops it, cooking it slowly and evenly, resulting in tender, flavorful meat.

The Equipment

1. Steamer: You'll need a steamer large enough to accommodate your crab. A bamboo steamer is a classic choice, but you can also use a metal steamer insert. The bamboo steamer adds a subtle, aromatic touch to the crab, while the metal steamer is more practical and easy to clean.
2. Pot: You'll need a large pot with a lid to hold the water for steaming. The pot should be big enough to ensure that the water boils vigorously and creates enough steam for a thorough cooking experience.
3. Water: Use plenty of water in the pot to create enough steam. And don't forget to add some seasoning to the water! This is where you can get creative – you can add herbs, spices, citrus peels, or even a touch of wine for a flavorful twist.

The Method

1. Place the crab: Put the crab in the steamer, ensuring it's sitting on top of the water. Make sure the crab is placed comfortably in the steamer, without being overcrowded.
2. Bring the water to a boil: Bring the water in the pot to a rolling boil. The water should be steaming vigorously. You'll know it's ready when the water is bubbling rapidly and creating a consistent stream of steam.
3. Steam the crab: Cover the pot with the lid and steam the crab for 15-20 minutes, depending on the size of the crab. A larger crab will require a bit more time. This is a gentle and patient process that allows the steam to work its magic.
4. Check for doneness: To check if the crab is cooked, insert a skewer into the thickest part of the leg. If the skewer goes in easily and the meat is opaque, the crab is done. This is a foolproof method for ensuring that your crab is cooked through.
5. Rest the crab: Once the crab is cooked, remove it from the steamer and let it rest for a few minutes to cool slightly before cracking it open. Allowing the crab to rest helps to redistribute the juices and ensures that the meat is tender and flavorful.

(Part 4) Boiling: A Simple and Reliable Method

Boiling is a quick and easy way to cook Dungeness crab, and it's a great method for larger crabs. The boiling water cooks the crab evenly and thoroughly, ensuring that the meat is cooked through. Think of it like a comforting bath for your crab – the boiling water cooks it quickly and efficiently.

The Equipment

1. Large pot: You'll need a large pot that can hold enough water to cover the crab completely. The pot should be deep enough to ensure that the crab is fully submerged in the water.
2. Water: Use enough water to cover the crab, plus a little extra for good measure. And remember, don't forget to season the water. You'll want enough water to create a vigorous boil and ensure that the crab is cooked evenly.
3. Seasoning: There are many ways to season your boiling water, from classic salt and pepper to more adventurous combinations of herbs and spices. I like to use a blend of bay leaves, thyme, and garlic. The water will infuse the crab with flavor, adding depth and complexity to the taste.

The Method

1. Bring the water to a boil: Fill the pot with water and bring it to a rolling boil over high heat. The water should be bubbling vigorously. This creates a hot, turbulent environment for cooking your crab.
2. Add the crab: Carefully lower the crab into the boiling water. Be sure to do this slowly so you don't splash yourself with hot water. This step requires a little finesse – you want to gently submerge the crab without causing a splash.
3. Boil the crab: Boil the crab for 15-20 minutes, or until the meat is opaque and the legs move easily. Larger crabs will take a bit longer to cook. This is the cooking stage – let the heat do its work.
4. Remove the crab: Use tongs or a slotted spoon to remove the crab from the boiling water. Transfer it to a plate or platter to cool slightly before cracking it open. This is where you'll want to use caution, as the crab will be hot.

(Part 5) Baking: A Flavorful Option

Baking is a great option for adding extra flavour to your Dungeness crab. You can rub the crab with herbs and spices, stuff it with a flavourful filling, or even bake it alongside vegetables for a complete meal. The oven heat cooks the crab evenly and adds a subtle smokiness to the flavour. Think of it like a cozy oven hug for your crab – the gentle heat cooks it thoroughly and infuses it with a delicious aroma.

The Equipment

1. Baking sheet: You'll need a baking sheet large enough to accommodate your crab. I recommend using a rimmed baking sheet to prevent spills. The baking sheet provides a stable platform for your crab and helps to catch any drippings.
2. Foil: You can use foil to wrap the crab before baking, which helps to keep the meat moist. Just make sure to leave some space for the steam to escape. Foil helps to create a sealed environment, trapping moisture and enhancing the flavor.
3. Herbs and spices: Get creative with your herbs and spices. I love to use a blend of paprika, garlic powder, and onion powder, but you can use whatever you like. This is where you can unleash your culinary creativity.

The Method

1. Preheat the oven: Preheat your oven to 375°F (190°C). Make sure the oven is heated properly to ensure your crab cooks evenly. A preheated oven will cook the crab consistently and thoroughly.
2. Prepare the crab: Rub the crab with your chosen herbs and spices, making sure to coat it evenly. You can also stuff the crab with a filling if you like. I love to stuff it with a mix of bread crumbs, herbs, and butter. Stuffing the crab with a flavorful mixture adds another layer of richness and complexity to the dish.
3. Bake the crab: Place the crab on a baking sheet and bake for 20-25 minutes, or until the meat is opaque and the legs move easily. If you're using foil, be sure to unwrap the crab for the last 5-10 minutes of baking to allow the shell to crisp up. This ensures that the crab is cooked perfectly and the shell develops a pleasingly crisp texture.

(Part 6) Grilling: A Quick and Delicious Option

Grilling is a great way to cook Dungeness crab quickly and easily. The heat from the grill sears the crab and adds a lovely smoky flavour to the meat. Just be careful not to overcook it, as it can dry out quickly. Think of it like a quick sear for your crab – the intense heat cooks it fast and imparts a delightful smoky flavor.

The Equipment

1. Grill: You can use a gas or charcoal grill. I personally prefer charcoal, as it gives the crab a more robust flavour. Make sure the grill is clean and hot. You'll need a good amount of heat to cook the crab quickly. Charcoal grills offer a more intense smoky flavor, while gas grills provide a more controlled heat.
2. Grill pan: If you're using a gas grill, it's a good idea to use a grill pan to prevent the crab from falling through the grates. Plus, a grill pan will help to distribute the heat evenly and prevent scorching. Grill pans provide a safe and secure surface for cooking your crab.
3. Marinade or basting sauce: A marinade or basting sauce can add extra flavour to your grilled crab. I like to use a simple blend of olive oil, lemon juice, and garlic, but you can use whatever you like. Marinades infuse the crab with flavor, while basting sauces add a delightful glaze to the finished dish.

The Method

1. Prepare the crab: If you're using a marinade, marinate the crab for at least 30 minutes before grilling. You can also brush the crab with a basting sauce during grilling. Marinades allow the flavors to penetrate the crab, while basting sauces add a final touch of flavor.
2. Grill the crab: Place the crab on the grill over medium-high heat. Grill for 5-7 minutes per side, or until the meat is opaque and the legs move easily. The intense heat of the grill sears the crab and cooks it quickly.
3. Rest the crab: Remove the crab from the grill and let it rest for a few minutes before cracking it open. This allows the juices to redistribute and ensures that the meat is tender and flavorful.

(Part 7) Cracking the Crab: A Culinary Ritual

Ah, the moment of truth! Cracking open a Dungeness crab is a bit of a culinary ritual. It's a messy affair, but it's all part of the fun. Think of it like a treasure hunt – you're uncovering the deliciousness within the shell. Here are a few tips for cracking your crab like a pro:

The Tools

1. crab cracker: A crab cracker is essential for cracking the hard shell. You can find them at most kitchen stores. They're designed to provide the leverage you need to crack the shell without crushing the meat. And it's much more hygienic than using a hammer! Crab crackers are specially designed to handle the tough shell of Dungeness crabs, making the process easier and more controlled.
2. Crab fork: A crab fork is also helpful for extracting the meat. The prongs are long and narrow, making it easier to reach into the crevices of the shell. Crab forks are designed to navigate the intricate nooks and crannies of the shell, ensuring that you get every bit of delicious crab meat.
3. Mallet: You can also use a mallet if you prefer a more forceful approach. But be careful not to crush the meat. Mallets offer a more forceful method of cracking the shell, but you'll need to be careful not to damage the delicate meat.

The Technique

1. Start with the legs: The legs are the easiest part to crack. Simply hold a leg at the base and use your crab cracker to crack it in half. The legs are the most accessible part of the crab, making them a good starting point.
2. Move to the claws: The claws are a little tougher, but they're worth the effort. Use your crab cracker to crack the claws at the joint. Be careful not to crush the meat. You can sometimes get some of the meat out of the claw without cracking it, but usually, you need a good crack. Cracking the claws requires a little more force, but the reward is worth it – the meat in the claws is incredibly flavorful.
3. Crack the body: The body of the crab contains the most meat. Use your crab cracker to crack the shell into smaller pieces. Then you can use a crab fork to extract the meat. The body of the crab is like a treasure chest – it holds the most meat and is the final frontier of your cracking adventure.
4. Don't forget the tomalley: The tomalley, or green paste, is the crab's liver and pancreas. It's a delicacy, but some people find it too strong. I love to eat the tomalley. It has a deep and earthy flavor, and it's a great source of omega-3 fatty acids. It's best eaten sparingly, and I usually just scoop a tiny bit onto my crab meat. Tomalley is an acquired taste, but for those who enjoy it, it adds a unique dimension to the flavor profile of the crab.

The Mess

Remember, cracking a crab is a messy business. I recommend using a large plate or tray to catch all the shells and juice. And have plenty of napkins on hand! Don't worry about the mess, it's all part of the experience. Think of it like a culinary adventure – embracing the mess is part of the fun.

(Part 8) Serving Your Dungeness Crab

Now that your crab is cooked and cracked, it's time to serve it up! Here are a few ideas for serving your Dungeness crab:

Traditional Style

The most classic way to serve Dungeness crab is simply with melted butter for dipping. This allows the natural flavour of the crab to shine through. You can also add a squeeze of lemon juice to enhance the flavour. A little black pepper can add a bit of a kick. Think of it like a simple canvas – the pure flavor of the crab is the star, and the butter, lemon, and pepper are subtle accents that enhance its natural taste.

Gourmet Style

For a more gourmet touch, you can serve your crab with a variety of sauces and dips. Here are a few ideas:

• Aioli: Aioli is a creamy garlic sauce that pairs well with seafood. You can buy it ready-made or make it yourself. Aioli adds a rich, garlicky flavor to the crab, and its creamy texture contrasts beautifully with the delicate meat.
• Lemon butter sauce: A simple lemon butter sauce adds a bright and tangy flavour to the crab. You can make it by whisking melted butter with lemon juice, garlic, and herbs. This sauce offers a refreshing, tangy flavor that complements the crab beautifully.
• Chilli butter sauce: For a spicy kick, try a chilli butter sauce. You can make it by whisking melted butter with chopped chillies, garlic, and herbs. This sauce adds a fiery dimension to the crab, making it perfect for those who enjoy a little heat.
• Cocktail sauce: Cocktail sauce is a classic accompaniment to seafood, and it's also a great way to add a bit of sweetness and tang to the crab. Cocktail sauce offers a sweet and tangy flavor that balances the richness of the crab.
• Beurre blanc: A beurre blanc is a rich and creamy sauce made with butter, white wine, and shallots. It's a classic pairing for shellfish, and its subtle sweetness and richness make it a perfect complement to the delicate flavour of crab. Beurre blanc adds a luxurious touch to the crab, making it a sophisticated and elegant dish.

side dishes

Dungeness crab is delicious on its own, but it can also be served with a variety of side dishes. Here are a few ideas:

• grilled corn on the cob: The sweetness of grilled corn on the cob pairs well with the salty flavour of crab. Grilled corn adds a sweet and smoky counterpoint to the salty flavor of the crab.
• Steamed vegetables: Simple steamed vegetables, such as broccoli, asparagus, or green beans, are a healthy and refreshing accompaniment to crab. Steamed vegetables offer a light and healthy balance to the richness of the crab.
• potato salad: A creamy potato salad is a classic side dish for seafood. Potato salad provides a hearty and comforting accompaniment to the crab.
• Caesar salad: A Caesar salad is a hearty and delicious side dish that can stand up to the flavour of crab. Caesar salad offers a bold and flavorful contrast to the delicate taste of the crab.
• rice pilaf: A simple rice pilaf is a classic side dish that complements the crab perfectly. Rice pilaf adds a light and fluffy texture to the meal.

(Part 9) Leftovers: Don't Waste a Bite!

If you've got leftover crab, don't despair! There are plenty of delicious ways to use it up. It's important to store leftovers properly, though. Here's how I do it:

Storing Leftovers

1. Refrigerate: Place the leftover crab in an airtight container and refrigerate it for up to 3 days. I prefer to store it in separate containers so that I can reheat only what I need. Storing leftovers properly ensures that they stay fresh and flavorful.
2. Freezing: If you want to store the crab for longer, you can freeze it. Place the crab in a freezer-safe bag and squeeze out as much air as possible before sealing the bag. Frozen crab will last for up to 3 months. Freezing allows you to enjoy the deliciousness of crab even after it's been cooked.

Leftover Ideas

Now, for some delicious ideas of what you can do with leftover Dungeness crab:

1. Crab salad: A classic crab salad is a great way to use up leftover crab. Simply mix the crab with mayonnaise, celery, onion, and your favourite seasonings. Serve it on crackers, bread, or lettuce leaves. Crab salad is a light and refreshing way to enjoy leftover crab.
2. Crab cakes: You can also use leftover crab to make delicious crab cakes. Simply mix the crab with breadcrumbs, eggs, and your favourite seasonings. Shape the mixture into patties and pan-fry or bake them. Crab cakes are a hearty and flavorful way to use leftover crab.
3. Crab dip: A creamy crab dip is perfect for a party or a casual get-together. Simply mix the crab with cream cheese, sour cream, and your favourite seasonings. Serve it with crackers, chips, or vegetables. Crab dip is a crowd-pleasing appetizer that's perfect for sharing.
4. Crab pasta: Add some leftover crab to your pasta dish for a delicious and easy meal. Toss the crab with your favourite pasta sauce and serve it over your favourite pasta. Crab pasta is a quick and easy meal that's perfect for a weeknight dinner.
5. Crab omelet or quiche: Add some leftover crab to your next omelet or quiche for a quick and tasty protein boost. Adding crab to an omelet or quiche adds a luxurious touch to a simple meal.
6. Crab frittata: Create a delightful crab frittata using leftover crab, eggs, vegetables, and cheese. It's a versatile and satisfying dish for breakfast, brunch, or lunch.
7. Crab pizza: Elevate your pizza game by topping your favorite crust with leftover crab, mozzarella cheese, and your favorite sauce. It's a unique and delicious twist on a classic.
8. Crab soup: Transform leftover crab into a comforting and flavorful soup by adding it to your favorite soup recipe. It's a hearty and satisfying meal that's perfect for a cold day.

(Part 10) FAQs: All Your Burning Questions Answered

I've covered a lot of ground in this ultimate guide to Dungeness crab, but I know you might still have some questions. Here are some of the most frequently asked questions about Dungeness crab cooking:

FAQs

Question	Answer
What is the best way to tell if a Dungeness crab is cooked?	The best way to tell if a Dungeness crab is cooked is to check the meat. The meat should be opaque and the legs should move easily. You can also insert a skewer into the thickest part of the leg. If the skewer goes in easily, the crab is done.
How long can I store Dungeness crab in the refrigerator?	You can store Dungeness crab in the refrigerator for up to 3 days. Make sure to store it in an airtight container.
How long can I freeze Dungeness crab?	You can freeze Dungeness crab for up to 3 months. Place the crab in a freezer-safe bag and squeeze out as much air as possible before sealing the bag.
What are some good side dishes to serve with Dungeness crab?	Some good side dishes to serve with Dungeness crab include grilled corn on the cob, steamed vegetables, potato salad, Caesar salad, and rice pilaf.
What is the best way to crack open a Dungeness crab?	The best way to crack open a Dungeness crab is to use a crab cracker. Start with the legs, then move to the claws, and finally crack the body. Be careful not to crush the meat. You can also use a mallet, but be careful not to crush the meat.
What is the best way to remove the meat from the crab?	After cracking the shell, use a crab fork to gently extract the meat. The long, narrow prongs of the crab fork are designed to reach into the crevices of the shell and easily remove the meat.
What is the difference between male and female Dungeness crabs?	Male crabs tend to have larger claws and more meat in the body, while female crabs have a smaller body and are known for their roe, which is a delicacy.
How do I know if the crab is in season?	Dungeness crab season varies depending on the region. Check with your local fishmonger or seafood market to find out when the crab is in season.
Are Dungeness crabs sustainable?	Yes, Dungeness crab fisheries are generally considered sustainable. However, it's important to choose crabs from reputable sources that adhere to sustainable fishing practices.

I hope this ultimate guide to Dungeness crab cooking has been helpful. Now you're ready to tackle this culinary challenge and enjoy the deliciousness of this incredible creature. Happy cooking!