Dungeness Crab meat has a slightly sweet, slightly nutty flavor with heavy overtones of ocean flavor packed in every bite. While some prefer Dungeness Crab over every other species, it is more commonly held in lower regard than both Snow Crab and King Crab.
Cooking Tips & Recipes
Remove back, discarding entrails and the finger-like “lungs” on either side of the body. Rinse crab, hold in both hands and break in the middle. Back shell can be used for a novel serving dish. Beginning with the small legs, break legs and body into sections. Leave body portions attached to legs. Crack each section joints with nutcracker, pliers, or crab cracker. Meat can now be easily removed.
Boil, Steam, or Broil for 4 minutes.
Bake at 400°F in oven for 4 minutes.
King Crab leg sizes are determined by the number of legs that make up 10 pounds. For instance, our Jumbo 12-14 legs means that 10 pounds would have between 12 and 14 legs (plus some additional claws). Each size of crab comes in a variety of weight increments, so a little math is necessary (see the table below). Claws are included in each package of legs, but both the number and size differ with each package. There are both large and small claws, because the crab uses a giant killing claw and a small feeder claw in nature.
Any cell marked as “Not Applicable” means that product is unavailable in the associated size.