Dungeness Crab Dinner Recipe
Steamed or chilled served with homemade Louie dressing and dipping butter.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Crab
Louie Dressing
Dipping Butter
To Serve
Method
Crab
Prepare live crab
If using live Dungeness, refrigerate briefly to chill (30–45 minutes) to reduce activity. Rinse crabs under cold water to remove grit. Optional: twist off and discard the apron (abdomen flap) and lift the shell to remove gills and stomach contents; rinse cavity. Leave legs and claws intact for presentation.
Set up steamer
In a large pot with a tight-fitting lid, combine 2 cups water, 1 cup white wine (optional), 2 bay leaves and 1 tablespoon coarse sea salt. Place a steam rack or basket so the liquid does not touch the crab. Bring liquid to a vigorous simmer over high heat.
Steam the crabs
Place the crabs belly-side down on the rack (you can stack them). Cover and steam 12–15 minutes for medium crabs (about 1.5–2 lb each); 15–18 minutes for larger crabs. Steam time starts when steam is steadily escaping after covering. Crabs will turn bright orange when done.
Chill (if serving cold)
Remove crabs with tongs and immediately transfer to an ice bath (4 cups ice + cold water) to stop cooking if serving chilled. Chill at least 10 minutes, then drain and refrigerate until cold.
Rest (if serving hot)
If serving warm, let crabs rest 3–5 minutes before cracking so juices settle. Serve whole for cracking at table or crack and halve as preferred.
Louie Dressing
In a small bowl whisk together 3 tablespoons mayonnaise and 1 tablespoon ketchup until smooth.
Stir in 1 teaspoon prepared horseradish, 1 tablespoon fresh lemon juice, 1 teaspoon Worcestershire sauce, 1 teaspoon Dijon mustard and 1 teaspoon hot sauce until combined.
Fold in 1 tablespoon finely chopped green onion and 1 teaspoon chopped parsley. Season with 1 teaspoon salt and 1 teaspoon black pepper; taste and adjust lemon, hot sauce, or salt as needed. Chill until ready to serve.
Dipping Butter
Place 6 tablespoons unsalted butter in a small saucepan or microwave-safe bowl. Melt gently over low heat (or in 15–20 second bursts in microwave) until fully liquid but not browned.
Stir in 1 tablespoon fresh lemon juice, 1 teaspoon chopped parsley, 1 teaspoon coarse sea salt and 1/2 teaspoon freshly cracked black pepper. Keep warm in a small serving bowl or ramekin; if chilled butter is preferred, cool briefly and serve at room temperature.
To Serve