The Dungess Crab Roast

Florence Travel Blog

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One of the best things about living in the pacific northwest was the dungess crab, which is not available in the midwest.... well they are but it''ll cost you excessivly.  Anyways during the early spring everyone had crab roasts, i like boiling mine in beer:  Here are some pictures of me trying to roast crab and this is what wikipidia has to say about the great dungess crab:


Dungeness crabs can typically be purchased either live or pre-cooked. Larger crabs are valued for the higher meat to shell ratio.[citation needed] 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 Cantonese cuisine, the crabs are sometimes deep-fried or broiled, then stir-fried with green onion and sliced ginger.[6] For ideal freshness, Dungeness crabs should be cooked as soon as possible after catching, though many crab boats have steaming pots on board and will cook and pack the crabs in ice for delivery.[citation needed] Dungeness crabs will stop eating[dubious ] 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.

[citation needed] 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.


Like all crabs, the Dungeness crab is high in protein and minerals and low in fat.[citation needed] About one quarter of this crab's weight is meat,[7] making it one of the meatiest crabs available.[citation needed] Most of the meat is in the eight legs and two claws, although the body contains plenty as well.

[citation needed]

The flesh has what is considered to be a delicate flavor that is slightly sweet.[citation needed]

Two common tools for removing crab meat from the shell are a crab cracker and a shrimp fork. Sometimes, a cleaver, mallet or small hammer are used for cracking.[8] 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.[citation needed] 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

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photo by: bluemarbletreader