The Dungeness Crab is found in the water bottoms and eelgrass beds of North America. Its name is pronounced “DUHN-juh-nes,” and they have a wide and long hard shell with an earthy color and bluish/purplish tints. Their body meat is tender, and their leg meat is firm. Their flavor is briny and mild, with sweet and slightly nutty notes.
Dungeness crabs are great steamed, boiled, baked, or cooked in curry or stews. You can also use the meat for sandwiches or dips. A great (and classic!) recipe is garlic butter crabs—instant crowd-pleaser!
Dungeness crabs are named after the port of Dungeness, a small fishing village in Washington state, in the United States of America. It’s been commercially harvested since the 1800s, both for consumption and for sport.
It was named the “state crustacean” of Oregon in 2009, after schoolchildren from Sunset Primary School in Oregon lobbied for it, for its importance to the state’s economy.
For longer storage, place the box container, with all its contents intact, inside your refrigerator or cooler at (1- 4 C) Fresh water will kill the crabs immediately so avoid washing them. The Live King Cab can be kept alive for 48 more hours if stored properly but it is recommended you cook and consume them immediately to ensure the best taste.