Fresh Dungeness Crab Recipe

Prepare boiling water

Fill a large stockpot with about 5 liters of water. Add 3 tbsp kosher salt and bring to a rolling boil over high heat.

Stun and cook crab

Rinse each Dungeness crab under cold water. To humanely stun, place each crab in the freezer 15 minutes prior to cooking (optional). When water is boiling, carefully lower whole crabs, shell-side down, into the pot. Cover and return to a boil, then cook for 12–14 minutes for 1¾–2¼ lb crabs (adjust 2 minutes per additional ½ lb).

Shock and cool

Prepare a large bowl with ice and cold water. Using tongs, transfer cooked crabs to the ice bath to stop cooking and preserve texture, about 3–4 minutes. Remove and let drain on a rack for a few minutes before cracking.

Clean and portion

Place each crab on a cutting board. Remove top carapace by inserting thumbs behind the front of the shell and lifting. Rinse away gills (feathery 'dead man’s fingers') and the intestinal sack; keep cooked meat and roe. Break the body in half and crack the claws and legs with a mallet or nutcracker to expose meat. Reserve large pieces for presentation and place shells on serving platter as accent.

In a small saucepan over low heat, melt 8 tbsp unsalted butter. Add 2 minced garlic cloves and gently cook 30–45 seconds until fragrant but not browned.

Stir in 2 tbsp fresh lemon juice, 1 tsp lemon zest, 2 tbsp chopped parsley, 1 tsp sea salt and 1 tsp freshly ground black pepper. Warm gently for another 30 seconds, taste and adjust seasoning. Keep warm until serving.

In a small bowl, whisk together 2 tsp white miso paste, 1 tbsp soy sauce, 1 tsp rice vinegar, 1 tsp sesame oil, 1 tsp honey and 1 tsp gochujang (or sriracha).

Add 1 tsp warm water to thin if needed. Stir in 1 tsp toasted sesame seeds and 1 tbsp finely sliced scallion. Taste and adjust heat or sweetness. Transfer to a small serving bowl.

Whisk together 3 tbsp extra-virgin olive oil, 1 tbsp orange juice, 1 tbsp lemon juice, 1 tsp white wine vinegar and 1 tsp honey until emulsified.

Stir in 1 tbsp chopped dill, 1 tbsp chopped chives, 1/2 tsp sea salt and 1/4 tsp black pepper. Adjust acidity or salt to taste and transfer to a small serving bowl.

Arrange crab portions (body halves, claws, large leg segments) on a chilled or room-temperature platter. Place small bowls of Classic Lemon-Garlic Butter Sauce, Spicy Miso-Sesame Sauce and Herb-Citrus Vinaigrette around the crab.

Garnish with lemon wedges and parsley sprigs. Provide nutcrackers, seafood picks and a bowl for shells. Serve with soft-crust bread or steamed potatoes to soak up sauces if desired.

Suggested tasting: spoon a little Lemon-Garlic Butter over sweet crab meat for a classic bite, try the Spicy Miso-Sesame for a bolder, umami-forward contrast, and the Herb-Citrus Vinaigrette when you want a bright, fresh flavor.