Dungeness Crab

How to cook Dungeness Crab...

This is a reload from the old channel in response to a Kenrg Burger video, cause I believe he liked this video....

The Dungeness crab is a species of crab that inhabits eelgrass beds and water bottoms from the Aleutian Islands in Alaska to Santa Cruz, California. Its binomial name, Cancer magister, simply means "master crab" in Latin.

They measure as much as 25 cm (10 inches) in some areas off the coast of Washington, but typically are under 20 cm (8 inches). They are a popular delicacy, and are the most commercially important crab in the Pacific Northwest, as well as the western states generally Dungeness crabs have a wide, hard shell which they must split in order to grow; this process is called ecdysis. They have five pairs of legs, which are similarly armored, the foremost pair of which ends in claws which the crab uses both as defense and to tear apart large food items. The crab uses its smaller appendages to pass the food particles into its mouth. Once inside the crab's stomach, food is further digested by the "gastric mill", a collection of tooth-like structures. Cancer magister prefers to eat clams, other crustaceans and small fish, but is also an effective scavenger. Dungeness crabs can also bury themselves completely in the sand if threatened.

Males are attracted to potential mates by pheromones present in the urine of female Dungeness crabs. Upon locating an available female, the male initiates a protective pre-mating embrace that lasts for several days. In this embrace, the female is tucked underneath the male, oriented such that their abdomens touch and their heads face each other. Mating occurs only after the female has molted, and the female signals her readiness to molt by urinating on or near the antennae of the male. The female extrudes the eggs from her body several months later; however, they remain attached under her abdomen for three to five months until they hatch. Young crabs are free-swimming after hatching and go through five larval stages before reaching maturity after about ten months or two years.

The safest place to hold the Dungeness crab is its back. Although the hind part of the crab is commonly used to pick up the crab, their claws can sometimes reach the holder's hand.

They are named after Dungeness, Washington, which is located approximately five miles north of Sequim and 15 miles east of Port Angeles. The annual Dungeness Crab and Seafood Festival is held in Port Angeles each October.

Dungeness crab have recently been found in the Atlantic Ocean, far from their known range, raising concern about their possible effects on the local wildlife.

Dungeness crabs can typically be purchased either live or pre-cooked. Larger crabs are valued for the higher meat to shell ratio. Live crabs are cooked simply by steaming for 15--18 minutes, or by boiling for approximately 10 minutes in water. Beer, crab boil spices, or other flavorings can also be added to the water if desired. In Asian cuisine, the crabs are sometimes deep-fried or broiled.

For ideal freshness, Dungeness crabs should be cooked as soon as possible after catching. Dungeness crabs will stop eating when removed from the pressure and cold temperatures of their habitat, so keeping them alive in aquaria for even a day will degrade their quality. The starvation process will make the meat spongy and will draw calcium from the shell, weakening the shell of the crab. When buying crabs, freshness can be tested by feeling the outer parts of the legs. If they bend easily, the crab isn't fresh. Unlike blue crabs, Dungeness are not sold as soft-shells.

Many crab boats have steaming pots on board, and will cook the crabs immediately, then pack them in ice for delivery.

Like all crabs, the Dungeness crab is high in protein and minerals and low in fat. About one quarter of this crab's weight is meat, making it one of the meatiest crabs available.

Most of the meat is in the eight legs and two claws, although the body contains plenty as well.

The flesh has what is considered to be a delicate flavor that is slightly sweet.

The two most useful tools for removing crab meat from the shell are a nutcracker and a shrimp fork. Sometimes, a cleaver, mallet or small hammer are used for cracking. Experienced eaters use one of the crab's own pointy "toes" to dig out the meat. Many Alaskans and coastal people use only their bare hands in order to break the shell and extract the meat. Melted butter with garlic is sometimes used as a dipping sauce when eating the meat of the Dungeness crab. Regular melted butter and cocktail sauce or Thousand Island dressing are also popular.

Category:

Howto & Style

Tags:

• Dungeness
• Crab
• How
• To
• Cook
• PappyStu

[castingpride]

good god.... you know there is a much better way to do this than bust the thing in half, right?

with one hand, grab the legs (both halves) and the other reach your thumb under the back flap and just tear the shell off. Most of the guts come with it and you avoid that giant nasty mess you just made with the smashing the thing to bits.

[PappyStu]

Thanks for sharing your method...

[bing12345678901]

hey pappystu,,,are you eating dead crab :)

[PappyStu]

the horror, the horror....

he he

[BeeRich33]

Check some of the vids on YouTube. You can take the top shell off almost the same way you did here. Male part off, top shell off, gills & guts off, mustard off, then legs off, break in half. Probably easier that way.

[flukes777]

@rps13sr I guess to some folks it does not look as good as it tastes (like an oyster).

[rps13sr]

same here the orange stuff is good. whats wrong with eating that?

[flukes777]

But I like to eat the crabgut. Its like the toppings on a cake. Delish!

[PappyStu]

The fishery management is a complete joke and I know some of the agents involved... I remember how good it was back when I first started and if they don't get a handle on the situation I think the species is in trouble... sad...

Good to meet you... Running off to work now so will catch you later...

Good luck on the water...

[bing12345678901]

i agree with your last comment,,,but last year it bounced back a bit

this year the commercial guys raped our area this june,,,so we really had to grind to get the limits

kind of wish they would give certain areas a year off or so to rebound from all the overfishing