Oregon Dungeness crab is both versatile and easy to prepare, and can be served simple or elegant. It is at home equally on newspaper or fine china. Place live crab in boiling salted water and cook for 18-20 minutes (after the water returns to a boil), turning the shell bright orange. Immerse in cold water to cool before cleaning. Fresh Whole-Cooks can be served chilled or heated in a steamer, broiler or oven for 4 to 5 minutes. Clean the crab by removing the gills and viscera before serving. Serve with melted butter or dipping sauce. Frozen products should be thawed before reheating. Picked meat can be served chilled, Crab Louis or cocktail style as a delicious appetizer. As a featured ingredient in a hot entrée, Dungeness meat goes well with pasta, in casseroles and in seafood-based soups.
Oregon Dungeness crab has a sweet, delicate, "stand alone" flavor. Leg meat is firm and white with pinkish tones on the outside. Body meat is white and flaky.
The "meat-to-shell" ratio for Dungeness crab is approximately 25%, making it one of the meatier crabs available. The average yield for a 2 lb crab is 1/2 lb of picked meat. Average portions for popular market forms are:
- Whole-Cooks - 1 per serving
- Sections - 1 to 2 per serving
- Picked Meat - 1/4 lb. (4oz) per serving