Products ›› Fish Information ›› Dungeness Crabs
 Dungeness crabs are found from S.E. Alaska to Southern California. Most dungeness crabs are produced during the winter. Dungeness crab is a delicacy and is said to be Julia Childs' favorite crab. The meat is white in color, flaky, moist and sweet.
Cooking Method
| Thaw all product under refrigeration for 10–12 hours. Remove plastic wrap. |
| Crab Cakes |
2 cups crab meat, 1 cup soft bread crumbs, 1/4 cup minced green onion, 1/4 cup celery, 3 tbs mayonnaise, dash hot sauce, dash salt and pepper, flour, 3 tbs oil. Combine all ingredients except flour and oil. Mix well. Chill. Shape into 4 cakes. Dust with flour. Saute in hot oil on both sides about 10 minutes or until golden brown. |
| Dungeness Crab Bisque |
1 lb crab meat, 2 cup half-n-half, 2 tbsp butter or margarine, 2 cups chopped parsley, 2 tbsp flour, 1 tbs minced onion, 2 cup chicken broth. Saute onion in butter. Add flour. Cook and stir 1 minute. Gradually stir in broth and half-n-half. Cook and stir 5 minutes. Break crab into chunks. Add to broth. Salt to taste. Heat thoroughly. Garnish with parsley. Makes 6 servings. |
| Steam |
Place steam basket in large pot. Fill pot with boiling water to depth of 3/4 inches. Place dungeness crab legs and body sections in basket, reduce heat and steam covered about 5 minutes. Serve with melted seasoned clarified butter or margarine.
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