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Dungeness crabs

A sweet and easy seafood treat that can be enjoyed on its own or in a variety of dishes

by MILLY DAWSON

We use the word “crabby” to describe someone mean and cranky, but Dungeness crabs’ appeal lies in their sweet and tender meat. Harvested in chilly Pacific waters between California and Alaska, they delight the eyes, with pure white body meat and white leg meat that shows a rosy tinge.

Named for Dungeness, Washington, where they were first harvested commercially, these crabs are flexible about where they live, inhabiting both the shallows and the depths of the ocean. They’re flexible in recipes too, starring in crab Louie salad and cioppino, a seafood stew.

Dungeness crabs are available cooked as whole crabs, legs only or in sections called clusters, which comprise several legs attached to a portion of the body.

They taste amazing simply boiled and eaten straight from the shell with lemon and melted butter. Cook extra for later use, and toss the meat into a soup or pasta sauce just before serving.

Refrigerated in an airtight container, whole steamed crabs are best eaten before day three. Cooked crab that has been sitting out should be eaten within two hours.

Low in fat, Dungeness crab abounds in heart-healthy omega-3 fats. According to the Oregon Dungeness Crab Commission, a 3-ounce cooked serving delivers 19 grams of protein, 94 calories and minerals including calcium, magnesium and zinc.

Typically, 2 pounds of whole crab yields about 8 ounces of meat, which should be enough for two people. If you serve many sides with them, smaller amounts of crab will suffice. Clusters range from 8 to 12 ounces, and an average serving is two to three clusters.

Dungeness crab keeps in the freezer for nine to 12 months. Thaw it slowly, covered, in the refrigerator for 12 to 24 hours and consume it within three days.

Whatever recipes you choose, remember how sweet and delicate Dungeness crab is and avoid overwhelming its delicious flavor with too many strong spices.