Whole Dungeness Crab Recipe

1. Set up equipment

Choose a large stockpot (6–8 quarts) with a rack if possible. Have tongs, crab crackers, and a serving platter ready.

2. Rinse the live crabs under cold running water. If very active, briefly chill on ice to calm them before handling.

3. Prepare seasoned boiling liquid

In the stockpot, add 8 cups water, 1/4 cup kosher salt, 1 lemon cut into wedges, 2 smashed garlic cloves, 1 onion quartered, 2 bay leaves, and 1 tsp black peppercorns. Bring to a rolling boil.

4. Boil the crabs

Carefully add the live Dungeness crabs to the boiling liquid. Return to a boil, then reduce to a simmer and cook for 12–15 minutes, until the shells turn bright orange and the meat is opaque.

5. Make garlic butter dip

In a small saucepan, melt 4 tablespoons unsalted butter over low heat. Add 2 minced garlic cloves and cook 1–2 minutes until fragrant. Stir in 1 teaspoon lemon juice and a pinch of salt. Keep warm.

6. Plate and serve

Use tongs to remove crabs from the pot. Let cool briefly, then crack the shells and extract meat. Serve with lemon wedges and warm garlic butter for dipping.