Crab, Dungeness

Common Name:

Dungeness, market crab, San Francisco crab

Product Information:

A world standard for premium crab, sweet, flavorful and semi-nutty, Dungeness has been likened to the shellfish version of an artichoke heart. Some compare the crab’s meat to that of a Maine (American) lobster, but more tender. Leg meat is slightly firmer than body meat. Live Dungeness crabs are purplish-brown in color. When cooked, the shell turns bright orange. The cooked meat is opaque white.Live crabs should be active in holding tanks. Shell color of whole cooks should be bright red; the back should not be cracked, and all legs should be attached.

Cooking Tips:

To cook live 2- or 2 1/2-pound Dungeness crabs, boil for 18 to 20 minutes, then immerse in cold water to chill. Cool and crack and then serve with melted butter or a sauce. Cooked crabs can be eaten either hot or cold. The meat can be used in seafood stews or soups, sautés, salads and appetizers, in bisques, creamed dishes, salads and casseroles.

Cooking Methods: