Dungeness Crab Recipe

Prepare boiling liquid

Fill the large stockpot with 6 liters of water. Add 3 tablespoons kosher salt, 2 bay leaves, 1 teaspoon peppercorns and the juice of 1 lemon (reserve the lemon halves). Bring to a rolling boil over high heat.

Humanely kill (optional)

If the crab is alive and you prefer to stun it first, place the tip of a sharp knife quickly into the center of the crab’s underside (between the legs) to dispatch humanely. This step is optional and should be done carefully.

Cook crab

Using tongs, carefully place the live or thawed Dungeness crabs into the boiling, seasoned water. Cover and return to a vigorous boil. Cook for 12–15 minutes for a 2–3 pound crab; for two crabs maintain the same time once the water returns to a full boil. The shells will turn bright orange when done.

Ice bath

While the crabs cook, fill a large bowl with ice and cold water. When cooking time is complete, use tongs to transfer the crabs into the ice bath to stop cooking and cool for 3–4 minutes. This helps the meat firm up and makes handling safer.

Drain and set aside

Remove crabs from the ice bath and place them on a cutting board. Pat dry with paper towels. Reserve any flavorful cooking liquid if desired for soup or shell stock.

Preheat and ready

While the crabs cool, melt 100 g unsalted butter in a small saucepan over low heat with 2 minced garlic cloves until fragrant but not browned (about 1–2 minutes). Stir in 2 tablespoons chopped fresh parsley and season with 1 teaspoon sea salt and 1 teaspoon freshly ground black pepper. Keep warm over the lowest heat.

Crack and portion

Using kitchen shears or seafood crackers, remove the top shell (carapace) by inserting thumbs at the back of the shell and pulling it upward. Discard the gills (feathery fingers) and any loose innards, rinse briefly if desired. Break the body in half, remove the apron, and separate the legs and claws. Crack the claws and legs with a cracker or the back of a heavy knife to expose the meat. You can also flip the body to scoop meat from the chambers and the flaps.

Dress with garlic butter

Arrange the cracked crab pieces on a platter. Spoon the warm garlic-parsley butter over the exposed meat and garnish with lemon wedges. Serve additional warmed butter on the side for dipping.

Serve suggestions

Serve immediately with crusty bread or boiled baby potatoes to soak up the butter. Provide extra napkins and seafood picks if available. Leftover cooked crab meat can be refrigerated up to 2 days in an airtight container.