Dungeness Crab, Whole, Cooked (1 lb)


  • Wild Caught
  • Salt water cooked and brine-frozen immediately after harvest
  • Harvested using traditional crab pots
  • Sweeter meat than other crab varieties

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Dungeness Crab, Whole, Cooked (1 pound)

Dungeness crab is a type of crab that is found along the West Coast of North America, from Alaska to California. It is a popular seafood item known for its sweet, delicate flavor and tender meat. Whole Dungeness crab can be enjoyed in a variety of dishes.

Here are some things to know about whole Dungeness crab:

  • Size: Dungeness crab can grow up to 10 inches across the shell, with males generally being larger than females.
  • Appearance: Dungeness crab has a hard, reddish-brown shell with white spots, and two large front claws. The meat is found in the body and legs of the crab.
  • Harvested using crab pots or traps, which are lowered to the ocean floor and baited with fish heads or other attractants.
  • Cooking: Whole Dungeness crab can be boiled, steamed, grilled, or roasted. When cooked, the shell turns bright red and the meat turns opaque white.
  • Cleaning: To clean a cooked Dungeness crab, first remove the claws and legs by twisting them off at the joints. Use a seafood cracker or nutcracker to crack open the shells and remove the meat. The body cavity can also be opened and the meat removed with a fork or spoon.
  • Serving: Dungeness crab can be served hot or cold, and is often enjoyed with melted butter, lemon juice, or cocktail sauce. It can also be used in recipes like crab cakes, crab bisque, or seafood salads.

Whole Dungeness crab is a delicious and versatile seafood that can be enjoyed in many different ways. Whether you are a fan of crab legs or prefer to pick the meat out of the body, Dungeness crab is a tasty and nutritious addition to any seafood menu.


Dungeness Crab Cioppino


  • 2 whole Dungeness crabs, cooked and cleaned
  • 1/2 cup olive oil
  • 1 onion, chopped
  • 4 garlic cloves, minced
  • 1 can (28 oz.) crushed tomatoes
  • 2 cups fish stock
  • 1/2 cup dry red wine
  • 1 bay leaf
  • 1/2 tsp. dried oregano
  • 1/2 tsp. dried basil
  • Salt and pepper to taste
  • 1/2 lb. shrimp, peeled and deveined
  • 1 lb. clams, scrubbed
  • 1/2 lb. scallops
  • 1/4 cup chopped fresh parsley


  1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic and sauté until soft.
  2. Add the crushed tomatoes, fish stock, red wine, bay leaf, oregano, basil, salt, and pepper. Simmer for 30 minutes.
  3. Add the crab, shrimp, clams, and scallops to the pot and cook until the shrimp are pink and the clams have opened.
  4. Remove the bay leaf and discard. Garnish with chopped parsley and serve with crusty bread.

Grilled Whole Dungeness Crab


  • 2 whole Dungeness crabs, cooked and cleaned
  • 1/4 cup olive oil
  • 1/4 cup lemon juice
  • 1 tsp. garlic powder
  • 1 tsp. dried oregano
  • Salt and pepper to taste


  1. Preheat the grill to medium-high heat.
  2. In a bowl, whisk together the olive oil, lemon juice, garlic powder, oregano, salt, and pepper.
  3. Brush the crab with the oil mixture and place it on the grill.
  4. Grill the crab for 3-4 minutes on each side, or until lightly charred and heated through.
  5. Serve with lemon wedges and melted butter.

Dungeness Crab Salad


  • 2 whole Dungeness crabs, cooked and cleaned
  • 1/2 cup mayonnaise
  • 2 tbsp. Dijon mustard
  • 1 tbsp. lemon juice
  • 1 tbsp. chopped fresh tarragon
  • Salt and pepper to taste
  • 1 avocado, sliced
  • 1 cup cherry tomatoes, halved
  • 4 cups mixed greens


  1. In a bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, tarragon, salt, and pepper.
  2. Add the crab to the bowl and toss to coat with the dressing.
  3. Arrange the mixed greens on a serving platter and top with the dressed crab, avocado slices, and cherry tomatoes.
  4. Serve immediately.

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Additional information

Weight 1.5 lbs
Dimensions 12 × 12 × 4 in
Meal Prepped


Raw, Cooked, or Smoked


Wild or Farmed

Wild Caught

Country of Origin


Cooking Instructions

Pre-cooked! Ready to thaw and eat.

Safe Handling Instructions

Some food products may contain bacteria that could cause illness if the product is mishandled or cooked improperly. For your protection, follow these safe handling instructions. Keep refrigerated or frozen. Thaw in refrigerator. Keep raw fish and seafood separate​.


Dungeness Crab
ALLERGENS: Crustacean Shellfish

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