Now That You’ve Caught Your Dungeness Crabs, Here’s How to Cook Them

Dungeness crabs are a delicacy along the Pacific Coast, and if you’ve successfully caught a few, the next exciting step is preparing them for a delicious meal. But first, let’s talk about what makes these crabs so special.

A Dungeness crab is easy to recognize with its broad, oval-shaped shell, which can span from 8 to10 inches across. Their shells are typically a reddish-brown color, which turns a vibrant orange when cooked. They have five pairs of legs, including their front claws, which are relatively small compared to other types of crabs.

The meat of a Dungeness crab is sweet, tender, and flaky, offering a slightly nutty flavor that stands out among other crab varieties. Most of the meat comes from their body and legs, with the claws yielding delicious nuggets of meat as well.

To get to the prized meat, start by removing the crab’s top shell by prying it off where the body and legs meet. Clean out the insides, and then break the body in half. You can use a seafood cracker or mallet to break open the legs and claws. Be gentle, as the shells can sometimes splinter into small pieces, and you don’t want them in your meat. Once cracked, use a pick or a small fork to extract the meat.

Now that you’ve cleaned and prepped your crabs, here are three delicious ways to enjoy them.

Dungeness Crab Rolls

Think of a lobster roll, but with the sweet and succulent Dungeness crab as the star. Here’s how to make a batch of mouthwatering crab rolls.

Ingredients:

• 1 lb cooked Dungeness crab meat
• 2 tbsp mayonnaise
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• 1 tbsp fresh chives, chopped
• Salt and pepper to taste
• 4 split-top hot dog buns
• 2 tbsp butter (for toasting the buns)
• Lemon wedges for garnish

Instructions:

1. In a bowl, mix the crab meat with mayonnaise, lemon juice, Dijon mustard, and chopped chives. Season with salt and pepper to taste.
2. Heat a skillet over medium heat and butter the outside of the split-top buns.
3. Toast the buns in the skillet until golden brown.
4. Fill each toasted bun with the crab mixture.
5. Serve with a side of lemon wedges for an extra squeeze of freshness.

These Dungeness crab rolls are perfect for a casual summer meal by the beach or for a light lunch at home.

Dungeness Crab Cakes with Citrus Remoulade and Arugula Salad

Crab cakes are a favorite way to enjoy the delicate flavor of Dungeness crab. Pair them with a zesty citrus remoulade and a fresh arugula salad for a gourmet experience.

Crab Cake Ingredients:

• 1 lb Dungeness crab meat
• 1/4 cup mayonnaise
• 1 egg
• 1 tsp Dijon mustard
• 1 tbsp lemon juice
• 1 tbsp fresh parsley, chopped
• 1/4 cup breadcrumbs
• Salt and pepper to taste
• 2 tbsp olive oil (for frying)

Citrus Remoulade Ingredients:

• 1/2 cup mayonnaise
• 1 tbsp Dijon mustard
• 1 tbsp lemon zest
• 1 tbsp orange zest
• 1 tbsp lemon juice
• 1 clove garlic, minced
• Salt and pepper to taste

Arugula Salad:

• 4 cups fresh arugula
• 1 tbsp olive oil
• 1 tbsp lemon juice
• Salt and pepper to taste

Instructions:

1. In a bowl, combine the crab meat, mayonnaise, egg, Dijon mustard, lemon juice, parsley, breadcrumbs, salt, and pepper. Form into patties and refrigerate for 30 minutes to set.
2. Heat olive oil in a skillet over medium heat. Fry the crab cakes for 3 to 4 minutes per side until golden brown.
3. For the citrus remoulade, whisk together all the ingredients and season with salt and pepper.
4. Toss the arugula with olive oil, lemon juice, salt, and pepper.
5. Serve the crab cakes with a dollop of citrus remoulade and the arugula salad on the side.

The combination of the fresh, zesty sauce with the crab cakes makes this dish a standout.

Whole Dungeness Crab or Legs with Three Homemade Dipping Sauces

For a classic, no-frills feast, cook up whole Dungeness crabs (or just the legs) and serve them with three delectable homemade sauces: cocktail, lemon aioli, and garlic clarified butter.

Ingredients:

• 2 to 4 whole Dungeness crabs or 2 lbs crab legs
• 1 lemon (cut into wedges)
• Fresh herbs (optional, for garnish)

Cocktail Sauce Ingredients:

• 1/2 cup ketchup
• 2 tbsp horseradish
• 1 tbsp lemon juice
• 1 tsp hot sauce (optional)
• dash of Worcestershire
• Salt and pepper to taste

Lemon Aioli Ingredients:

• 1/2 cup mayonnaise
• 1 tbsp lemon juice
• 1 tsp lemon zest
• 1 clove garlic, minced
• Salt and pepper to taste

Garlic Clarified Butter Ingredients:

• 1/2 cup butter
• 2 cloves garlic, minced
• Pinch of salt

Instructions:

1. To cook the crabs, heat a large pot of salted water on high and boil the crabs (or legs) for 15-20 minutes, depending on size. Once done, remove and let them cool slightly.
2. For the cocktail sauce, mix together the ketchup, horseradish, lemon juice, hot sauce, salt, and pepper.
3. To make the lemon aioli, whisk together mayonnaise, lemon juice, zest, garlic, salt, and pepper.
4. For garlic butter, melt the butter in a small saucepan and add minced garlic. Let it simmer on low for a few minutes, then remove from heat.
5. Serve the cooked crabs with lemon wedges, herbs, and the trio of dipping sauces.

Cracking open whole Dungeness crabs at the table with family or friends is a hands-on experience, made even better with these delicious dipping sauces.

Whether you’re crafting rolls, cakes, or serving whole crabs with decadent sauces, Dungeness crabs are versatile and perfect for any seafood lover. Enjoy your catch and the fresh, briny sweetness they offer!