Dungeness Crab

Dungeness Crab Flavor Scale

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Dungeness Crab Flavor Profile 

Dungeness crab has a sweet, mild and slightly nutty taste with tender body meat and leg meat which is slightly firmer.

Alternate Names

None

Dungeness Crab Culinary Notes

When preparing a whole crab for use, the viscera should be cleanly removed since it may contain heat-resistant bio toxins. The yellow substance inside the shell, which is sometimes called the crab butter, is the hepatopancreas, the digestive gland, which is equivalent to our liver and pancreas. Some people consider this a delicacy, but if it is from crabs taken from polluted areas then it may contain contaminants such as PCBs or heavy metals.

 

Fresh Dungeness Crab Availability

Fresh seafood availability chart: green areas show peak availability, light green show limited availability, gray indicates not available fresh.  The Dungeness Crab commercial fishing season varies by region so the graph below is a mixture of several differnt fisheries.  Frozen Dungennes is available all year long.

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• Oregon Dungeness Crab season: The ocean crab season along the Oregon coast begins on December 1 and continues through August 14. The peak harvest occurs between December – April  with up to 75% of the annual production landed during the first eight weeks of this period. http://www.dfw.state.or.us/MRP/shellfish/commercial/crab/index.asp
• Washington Dungeness Crab Season: October 1 through April 15.  http://wdfw.wa.gov/fishing/commercial/crab/
• British Columbia: Dungeness crab is harvested in Canada all year long but most are caught from May to October. Although crabbing is open all year in Canada, crabs caught during the summer and early fall may have recently molted which results in soft shells and little meat.

 

Dungeness Crab Yield Percentage

Item	To Meat without Shells	Notes
Whole Crab	25%	Depending upon molting and size Dungeness yield to meat varies between 13% - 30%

 

Typical Dungeness Crab Wholesale Products

• Live - super chilled to dormancy; air-shipped "dry" in styro boxes with gel ice, box size/pack weight varies.
• Fresh Whole-Cook - cooked, back on; packed in wet ice, "ocean run" or size graded in 25 lb. or 50 lb waxed boxes.
• Frozen Whole-Cook - brine, air-blast or nitrogen frozen & water glaze; size graded 1.5-2 lb, 2-2.5 lb, 2.5-3 lb, 3-up; legs banded, individually poly bagged, packed in 30 lb box.
• Frozen Section or "Cluster" - cooked, back off, eviscerated, brine, blast or nitrogen frozen and glazed; "soldier packed" in 20 & 25 lb boxes.
• Single Leg - cooked IQF leg; packed in 10 lb & 20 lb boxes.
• "Snap & Eat" - cooked IQF scored leg with shoulder meat attached; packed in 10 & 20 lb boxes.
• Cocktail Claws - cooked IQF claw, shell tip removed; packed in 6/3 lb case.
• Picked Meat - fresh & frozen; layered mix of body & leg meat(usually a 60/40 mix); available in 5 lb tins (6/5 case), 1 lb & 8 oz. tubs or cans , 1 lb pouches.
• "Fry Legs" - fresh & frozen; picked merus leg meat only--very expensive.

Dungeness Crab Sustainability Info

The window below is a link to the Monterey Bay Aquarium's Seafood Watch program info on Dungeness Crab.  Size limits and restrictions on harvesting any female crabs are the primary conservation measures in place for the Dungeness crab fishery. Different fisheries employ different restrictions to maintatin the species.  Size limits vary  between 6 to 6 1/2 inches across the maximum breadth of the shell. This rule is designed to protect sexually mature males for at least 1 year and all female crabs since the female species rarely grow to this size. Other conservation measures being used by some fisheries include biodegradable escapement devices on traps to limit ghost fishing, escape holes to allow small crabs (including females) out of the traps, fixing the number of boats and traps along with seasonal closures.

  

Dungeness Crab Nutritional Information based upon a 6 oz (171 grams) cooked edible serving * Calories/Calories from fat 188 * Protein grams 38 * Fat grams 2.1 * Saturated fat grams .29 * Sodium milligrams 642 * Cholesterol milligrams 128 * Omega-3 grams .6

Dungeness Crab Recipes

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Dungeness Crab Storage & Quality:

• Live crab should be put into a well-aerated chilled-saltwater tank (temp 45°-50° F.) as soon after arrival as possible. Immerse slowly to facilitate gill function. Dungeness crab can be kept with live lobster, but should be separated by a divider.
• Fresh Whole Cooked Crab should be refrigerated at 33° to 35°, preferably in ice. If stored in shipping box, drain melted ice water so crabs aren't submerged. Keep lid closed and avoid contact with blowing air so crabs won't dry out. Shelf life is approximately 6 days.
• Picked Meat (fresh) should be kept on ice in a sealed container and refrigerated at 33° to 35°, preferably in ice. Shelf life is approximately 4-6 days.
• Picked Meat (frozen) should be stored at 10°F or colder. Shelf life is approximately 6-9 months.
• Frozen Whole-cooks, sections and single legs should be stored at 10°F or colder. Allow adequate cold-air circulation. Shelf life is approximately 9-12 months.
• Thawing Release vacuum from vacuum-packed products before thawing. Frozen product should be thawed slowly under refrigeration. Thawing in warm water or at room temperature compromises product quality. Large quantities can be thawed under a cold water spray, but avoid total immersion in water. Try to thaw on an 'as needed' basis and keep chilled until use. Do not refreeze crab.

Historical and Anecdotal Information:

The “Dungeness” name is derived from a small fishing town and shallow bay inside of Dungeness Spit on Washington’s Olympic Peninsula, its Latin name loosely translates as “chief ” or “principal” crab.  The town is now called Old Town Dungeness.

Dungeness crab was the first shellfish to be harvested commercially in the Pacific Northwest and has been commercially harvested for over a century. The first recorded commercial landings were in the late 1800’s, but the coastal Native American tribes were harvesting Dungeness crab long before the arrival of Europeans in North America.

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