Season the water: add 1 cup coarse sea salt, 3 bay leaves, 1 tablespoon black peppercorns and optional aromatics (quartered onion and lemon halves) to the boiling water. Return to a full boil so seasoning is well dissolved.

Stunning the crab (humane optional step)

If you prefer, place each live Dungeness crab on a cutting board belly-up and insert the tip of a chef’s knife between the head and body to sever the nerve center before boiling. This step is optional and should be done carefully.

Add the crab: grasp each crab firmly by the back shell and quickly lower it into the boiling, seasoned water, belly-side down. Do not crowd the pot; cook in batches if necessary.

Boil: return to a steady boil and cook for 12–15 minutes for 1.5–2 lb Dungeness crabs. The shell will turn bright orange and the meat will be opaque when done. For 2 lb+ crabs, aim for 14–16 minutes.

Shock and rest: using tongs, transfer the cooked crabs to a large bowl of ice water or an ice bath for 2 minutes to stop cooking and make handling easier. Drain and set on a tray to cool slightly until comfortable to handle (5–10 minutes).

Finishing & Service

Prepare garlic butter: while the crabs cool, melt 6 tablespoons unsalted butter in a small saucepan over low heat. Add 3 crushed garlic cloves and gently cook for 1–2 minutes until fragrant but not browned. Stir in 2 tablespoons fresh lemon juice, 2 tablespoons chopped parsley, 1 teaspoon cracked black pepper and 1 teaspoon sea salt. Keep warm over the lowest heat.

Crack and portion the crab: place a crab belly-up on a cutting board. Remove the apron (flap on the underside) and lift off the top shell by pulling upward behind the head. Rinse out and discard gills (dead man’s fingers) and guts; keep the roe if present and desired. Break the body in half across the middle and separate the claws and legs. Use a mallet or nutcracker to crack the claws and larger leg segments so guests can access the meat, leaving smaller legs mostly intact for pulling.

Arrange on a platter: transfer crab halves, legs and cracked claws to a serving platter. Spoon some warm garlic butter over the exposed meat and sprinkle with additional chopped parsley. Serve lemon wedges alongside.

Serve with tools: provide seafood picks or crackers and small bowls for dipping. Offer the optional butter-garlic dipping sauce (recipe below) if desired.

Storage: refrigerate leftover cooked crab meat in an airtight container for up to 2 days. Reheat gently in steam or warm butter to avoid drying.

Optional Dipping Sauce — Classic Butter-Garlic

Make sauce: melt 4 tablespoons unsalted butter in a small skillet over medium-low heat. Add 1 tablespoon minced shallot and cook until softened, about 1–2 minutes. Remove from heat and stir in 1 tablespoon fresh lemon juice, a pinch (about 1 tsp) cayenne, 1 teaspoon chopped chives and 1/4 tsp salt. Keep warm for serving.

Serve: pour into individual ramekins for dipping the crab meat.