Dungeness Crab
Of all the crabs in the sea, none equals the Dungeness variety for its near-perfect blend of sweetness, tenderness and yield. Blue crabs render minuscule amounts of meat, snow crabs are a one-note experience and Alaskan king crabs are both expensive and hard to come by. Meanwhile, Dungeness crab is delicate, relatively easy (and maybe even fun) to mine for meat and succulent without the toughness of lobster. And it can reach incredible flavor heights by adding aromatics like black pepper, garlic, scallion or even when only seasoned with salt.
Dungeness crabs can grow to 10 inches wide. They thrive from Alaska all the way down through Washington State (the name comes from a village there), Oregon (where it is the “state crustacean”), to the Central Coast of California. California’s Dungeness crab season starts in November or December, when San Francisco Bay Area crabbers can get them by the boatload. Fans can pick them up straight at the dock. They taste best from then into about April, though they can be found live year-round through online shops.
Cooking Dungeness crab at home is as simple as plunging them into boiling water until the shell turns bright red, maybe eight minutes. Pre-season the water with Old Bay seasoning for a Cajun-style seafood boil or just enjoy with a squeeze of lemon and melted butter. Break out a wooden mallet and pre-crack the shell a bit before getting to work with your fingers. If you’re feeling fancy, scoop up a few ounces of meat and enjoy as a Crab Louie salad, with chopped butter lettuce, boiled egg, avocado and fresh tomato slices, topped with a good, creamy dressing. Better yet, if you find yourself in San Francisco, go to the counter at the classic Swan Oyster Depot and eat the best Crab Louie salad in the world with the boisterous crowd.
