Dungeness crab is a popular delicacy in the Pacific Northwest, and this guide will teach you everything you need to know about this dish.
In particular, I’m a huge fan of crabs! As a Californian, I’m fortunate to get fresh Dungeness crab year-round.
They can be found from British Columbia down to Southern California on the west coast of North America.
When is the best time to catch a Dungeness crab? The crab season begins in November and lasts through the summer months of June and July every year.
Dungeness crabs are at their largest during the winter months, from December to January, when they weigh about 2.5 pounds and have the sweetest meat and most enormous claws.
You can enjoy the crab in a variety of ways. The following methods will be used to demonstrate how to prepare Dungeness crab :
- Roasted Dungeness crab
- Chinese-style Ginger and Scallion Crab
- Crab Noodle
- Crab Cakes
- Chili Crab
The crab meat can quickly be eaten once the crab has been cooked. If you don’t have hand gloves, you can use a pair of crackers (or even your teeth!). Detailed instructions for savoring the crab meat are provided below.
- Flip the top shell open from the body to remove it. Use both hands to open the crab’s surface, one to grasp the bottom and the other to flip it open. The shell can be discarded.
- Remove the crab’s gills.
- Cut the crab in half with scissors.
- Use your hands to separate the crab legs and claws from the cluster. They should be able to break away from the group with ease.
- Crack the shells of the crab claws and legs with the cracker. Enjoy the juicy meat by removing the shells.
- Clusters of soft white shells separate the cluster’s crab meat from the cluster’s meat. Using your fingers or a fork, remove all crab meat from the shell.
There is no substitute for practice. Picking off the juicy flesh of the crab is well worth the effort.
If you know where to get it, Dungeness crab isn’t that expensive.
If you reside there, it is possible to find a tank of live Dungeness crab in the fish section of a Chinese or Asian market.
In California, the price of a pound of crab ranges from $5.99 to $8.99. As cheap as $3.99/lb during peak season implies that a whole live crab costs less than $10 and maybe cleaned, diced up, cooked, or deep-fried for no additional cost!
As a result, I’m aware that many of you don’t have access to an Asian market in your area. Alternatively, you can always check out Costco, where you can get it for a fair price.
I’d like to share a recipe that is both simple and delicious. Butter and black pepper are used for baking the crab for entertaining.
What is the average number of calories in one serving?
- Each serving of this recipe contains only 235 calories.
With this recipe, what are its complementary dishes?
- Consider serving it over garlic noodles or spaghetti with garlic and parmesan cheese to go with the crab.
- 6 tablespoons unsalted butter, room temperature
- 1/2 teaspoon salt
- 1 tablespoon black peppercorns
- lemon wedges
- 1 (2 lb. / 1 kg) Dungeness crab
- Preheat your oven up to 176 degrees Celsius (350 degrees Fahrenheit). The black peppercorns are crushed by pressing them down with the flat side and then smashing them. Roughly chop the peppercorns. Add salt and black pepper to the butter once heated in the microwave. Mix thoroughly.
- Stab a live Dungeness crab in the center of the body just above its flabby abdomen to kill it. As shown in the image. Ten minutes after the water drains out of the Dungeness crab, put it back in the refrigerator. Wash and pat dry with a sponge or cloth soaked in water.
- Roast the crab for 30 minutes with a butter-black-pepper combination on top.
- Remove the crab from the oven, top it with lemon wedges and parsley, and then serve.