These sought-after West Coast crustaceans don’t yield their sweet meat easily. Cooking, cleaning, cracking, and shelling crab is a chore.
Fortunately, the experts behind the seafood counter are willing to help: They almost always sell freshly cooked crabs, and they’re willing to clean and crack them for no extra charge. They also offer shelled cooked crab, for a (sometimes hefty) price.
If you want to keep the cost down―or simply want the satisfaction of conquering the beasts and filling your kitchen with the briny smell as they simmer away in a big pot on the stove―buy them live and take it from the top at home. Here’s how.
Bring liquid to a simmer and add crabs headfirst to water. Cook the 1 1/2- to 2 1/2-pound crabs about 15 minutes, and the 3-pound crabs about 20 minutes. Strain cooked crabs into a colander and rinse briefly under cool water. Serve with Drawn Butter, Tarragon Aioli and Aioli with Piment d’Espelette.
How to Cook Crab
1. Keep live crabs loosely covered in the refrigerator up to 12 hours. Grasp crabs carefully from the rear end, between the legs, and put in a pan to make sure they fit, with 3 to 4 inches of clearance below pan rim. Remove crabs and fill pan with enough water to cover crabs by 2 to 3 inches. Cover pan and bring water to a boil over high heat.
2. One at a time, grasp crabs as described above and plunge them headfirst into the boiling water; if you have too much water, ladle out excess and discard. Cover pan and start timing. When water resumes boiling, reduce heat to a simmer. Cook 1 1/2- to 2 1/2-pound crabs 15 minutes, 3-pound crabs about 20 minutes.
3. Drain crabs; to be able to handle quickly, rinse briefly with cool water.
How to Clean, Crack, and Shell Crab
1. Pull off and discard triangular flap from belly side.
2. Turn crab belly side down; pulling from the rear end, lift off back shell. Drain and discard liquid from shell. If desired, scoop soft, golden crab butter and white crab fat from shell into a small bowl to eat by the spoonful with crab or to stir into a dipping sauce. If using back shell for garnish, break bony section (mouth) from front end of shell and discard. Rinse shell well and drain.
3. On the body section, pull off and discard reddish membrane that covers the center (if it hasn’t come off with the back) and any loose pieces. Scoop out any remaining golden butter and add to bowl. Pull off and discard long, spongy gills from sides of body. Rinse body well with cool water.
4. Twist legs and claws from body. Using a nutcracker or wood mallet, crack the shell of each leg and claw section. With a knife, cut the body into quarters.
5. Break apart legs and claws; using your fingers, a small fork, a pick, or a crab leg tip, remove meat. Pull body sections apart and dig out pockets of meat. Discard shells. One cooked, cleaned 1 3/4- to 2-pound crab (with back shell) yields 7 1/2 to 8 ounces (1 1/3 to 1 1/2 cups) of meat; heavier crabs do not always have more meat.
Cooking a fresh Dungeness Crab
FAQ
How long do you boil Dungeness crab?
How do you know when crab is done boiling?
How do you know when Dungeness crab is cooked?
Is it better to steam or boil Dungeness crab?
How do you cook Dungeness crab?
When cooking the Dungeness crab, you have two options: boiling or steaming. To boil the crab, bring a large pot of salted water to a boil and add your live crabs. Let them simmer for about 10 to 15 minutes until cooked through. If steaming is your preferred method, place a steamer basket in a large pot with about an inch of salted water.
How long do you boil a live crab?
Bring the water to a boil. Gently place the live crab into the boiling water, headfirst, and immediately cover the pot with a lid. Cook the crab for about 15-20 minutes, following the same guidelines as the boiling method. Remove the crab from the water and let it cool for a few minutes.
Does Dungeness crab need a longer boiling time?
No specific size or weight of Dungeness crab requires a longer boiling time. The size of the crab primarily determines the cooking time for Dungeness crab halves. Larger crabs will naturally require more cooking time as they have more meat to be heated through.