When purchasing Dungeness crab at your favorite seafood counter or market, look for the following characteristics:

Live crab should be active and respond to stimulation. Shell back will be purplish/brown in color. Live crab should be kept in a cool, damp environment and be cooked soon after purchase, while still ‘alive.’ (Do not attempt to store in fresh water as they need oxygenated salt water to survive.)

Fresh Whole-cooks should have a clean, moist, bright orange shell, with legs & claws intact. (Occasional black marks on the shell are a normal sign of ‘wear & tear’ and do not affect meat quality.) They should have weight to them and not feel ‘light’ when handled. A light crab has not completely ‘filled out’ from the molt and is less meaty. There should be no unpleasant odor. Let your nose be your guide.

Frozen market forms (whole-cooks, sections) should show no signs of discoloration or freezer burn. Avoid product with heavy ice build-up that shows age. Handle with care as frozen crabs tend to be brittle and legs/claws can break off easily. Do not re-freeze crab that has already been frozen & thawed.

Unlike fine wine, Dungeness crab does not improve with age. Purchase what you intend to consume in a reasonable amount of time. Fresh product can be stored under refrigeration (preferably on ice) for up to 7 days. Frozen items keep longer but the sooner any crab is eaten, the more enjoyable the culinary experience.