Dungeness Crab - A Variety You're Sure To Enjoy

In the United States the largest selling shellfish is shrimp, but a close second is crab.  These crustaceans are found in both cold and warm water, mostly in salt water, although fresh-water types are available.   Native to coastal waters from southern California to the Aleutians, Dungeness crab is the main commercial crab species south of Alaska, with important landings in nearly every fishing port north of Santa Barbara.  This crab inhabits eelgrass beds and are named after Dungeness, Washington where the first commercial harvesting of the variety was done. 

Dungeness meat has a delicate flavor that is slightly sweet; like all crabs, it is high in protein and minerals and low in fat. Dungeness is one of the meatiest crabs available, one quarter of the crab's total weight is meat.  Most of the meat is in the eight legs and two claws, although the body contains plenty as well.  The shell is purple-tinged, grayish-brown on the back, with white tipped claws and the distinctive shape of Dungeness crab is the symbol of the Golden Gate fishing industry.

It's a fairly large species, weighing about a pound and a quarter apiece in the minimum legal size (6-1/4 inches across the carapace, or upper shell) and running up to about 3 pounds. Most of the catch is consumed close to home, but some gets shipped to other parts of the country both fresh and frozen. Melted butter with garlic is sometimes used as a dipping sauce when eating the meat of the Dungeness crab, although cocktail sauce or Thousand Island dressing are also popular.

For a messy but delicious seafood meal sit down to some fresh Dungeness Crab.  Don't forget the two most useful tools for removing crab meat from the shell: a nutcracker and a shrimp fork.  Also useful will be a bib to protect your clothes and a small hammer for cracking the shell. Eating crabs always brings the taste of the sea to your dining table, and is a special treat to be savored and enjoyed.