Dungeness Crab (seasonal) Recipe

Inspect and warm

If your Dungeness crabs are pre-cooked and refrigerated, let them sit at room temperature for 15–20 minutes. Rinse briefly under cold water to remove any ice glaze or debris, then pat dry with paper towels. Lightly sprinkle the kosher salt over the shell and inside the body cavity if cracked open.

Gently reheat (optional)

To warm without overcooking: preheat oven to 325°F (160°C). Place crabs on a rimmed baking sheet, brush lightly with 1 tablespoon melted butter or olive oil, cover loosely with foil, and reheat 8–10 minutes until warm through. Alternatively, steam over simmering water in a steamer basket for 5–7 minutes. Do not exceed reheating times to preserve texture.

Melt butter and cook garlic

In a small saucepan over low heat, melt the 8 tablespoons of unsalted butter. Once melted and bubbling gently, add the minced garlic and cook very gently for 1–2 minutes until fragrant but not browned (browned garlic will become bitter). Stir constantly to prevent scorching.

Finish sauce

Remove the pan from heat. Stir in the 3 tablespoons fresh lemon juice and 1 teaspoon lemon zest. Add 2 tablespoons chopped parsley, 1/2 teaspoon sea salt, 1/4 teaspoon freshly ground black pepper, and the optional pinch (1/8 tsp) of cayenne if using. Taste and adjust seasoning. Keep warm over a very low flame or transfer to a small warmed bowl for serving.

Prepare serving platter: place warmed crabs centrally on a large platter. Arrange lemon wedges and crusty bread or steamed rice around the crabs. Place the warm butter-garlic sauce in a small bowl on the platter.

Crack and pick: using kitchen shears or a mallet and seafood picks, crack the claws and leg joints where necessary to expose meat. For whole crabs, lift the top shell and remove cartilaginous gills (if present) and stomach pouch, leaving the body meat and leg/claw meat. Break body in half if desired for easier picking.

Serve: provide small bowls for shells and a bowl of warm water with lemon (optional) for rinsing fingers. Encourage diners to dip crab meat into the butter-garlic sauce and finish with a squeeze of fresh lemon. Offer extra sea salt and parsley for sprinkling.