Fresh Cooked Dungeness Crab

Succulent Dungeness crabs are a treasure of the cold, clear waters of the Pacific Northwest. They have chunky, flaky, bright white flesh with a salty-sweet, lobsterlike flavor. Each crab has enough meat for a generous single or two small servings. How to Eat: Have a small knife and mallet or nutcracker ready. Turn crab belly-up. Using the point of the knife, pry up the pointed center flap and discard. Turn crab right side up and pry off top shell using your thumbs and discard. Remove the gills from each side of the crab and discard. (Don't eat 'em.) Break the crab into two halves down the center, exposing the backfin meat Gently tear and twist off the legs one at a time, then crack open using your mallet or nutcracker. Dungeness crab may be served hot or cold. We recommend dipping the fresh meat in a lemon-garlic butter, cocktail sauce, or garlic aioli. Enjoy!