Dungeness Crab Recipes to Try This Season
Dungeness crab recipes, we’re pleased to report that Dungeness crab season is finally back. The commercial crabbing season experienced delays due to issues such as entanglement risk for migrating whales and the quality of the Dungeness crab legs meat itself. Now, it will officially open in parts of Northern California on January 15.
If you happen to get your hands on one, we have a number of dungeness crab recipes to try out. From an update to the classic eggs Benedict to tacos best served with a cold beer, these delectable recipes are about to hit the spot.
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dungeness crab recipe boil
Cracked Crab with Lemongrass, Black Pepper, and Basil
Big, bold Southeast Asian flavors team up in a perfect balance of salty, sweet, hot, and aromatic.
Recipe: Cracked Crab with Lemongrass, Black Pepper, and Basil
Dungeness Crab Pasta
Leftover crab meat stars in this tangy, creamy pasta that incorporates crème fraîche, lemon, fennel, and fresh pasta.
Recipe: Dungeness Crab Pasta
Crab Bisque
If you have shells from a cracked-crab feast, make this delicious bisque the following day. “Slow and low is the only trick to cooking it,” Jordan Davis of Herringbone Restuarants says. Top with leftover shelled cooked crab, if you have some it’s not absolutely necessary.
Recipe: Crab Bisque
Crabcake Eggs Benedict
Dungeness is always on the menu at chef Joshua Delgado’s Alderbrook, set right on Washington’s Hood Canal. These outstanding Benedicts skip the customary English muffin to showcase just crisp crabcake, egg, and hollandaise.
Recipe: Crabcake Eggs Benedict
whole dungeness crab recipe
Crab and Spinach Gnocchi
Despite being quite a distance from an ocean, chef-owner Cullen Campbell, of Crudo in Phoenix, serves impeccable seafood. He simmers these plump gnocchi, but the mixture is also excellent pan-fried as crabcakes.
Recipe: Crab and Spinach Gnocchi
Cracked Crab with Butter and Citrus
SoCal-based Jordan Davis, of Herringbone Restaurants, grew up in San Francisco, devouring Dungeness every Christmas Eve. Although you can buy and serve precooked crab, the cooking process isn’t difficult, and the resulting flavor, texture, and freshness can’t be beat. (For how to cook, clean, and crack crab, go to sunset.com/crabvideo.) Use leftover meat and shells for bisque.
Crab Posole Salad
The ocean flavor of Dungeness meets earthy hominy in this twist on the Mexican soup called posole. “Dungeness crabmeat has a natural orange-red hue from the shell that makes the salad look vibrant,” says chef Aniedra Nichols of Elway’s Cherry Creek in Denver. You could also use shrimp, scallops, or fat flakes of Pacific cod.
Recipe: Crab Posole Salad
Crab Rangoons
Packed with fresh crab, these indulgent appetizers are a step up from the rangoons (deep-fried dumplings) often sold at Chinese restaurants. They can be made ahead and frozen, then cooked when guests arrive. Set out several dipping sauces, as everyone seems to have a favorite.
Recipe: Crab Rangoons
Dungeness Crab Mac and Cheese
While Dungeness crab may seem like a splurge for a weeknight, when you add it to this family favorite a little goes a long way.
Recipe: Dungeness Crab Mac and Cheese
Crab and Tangerine Salad
Just a few deftly chosen ingredients make for an elegant, complex-tasting salad. Serve it with warm rolls and glasses of cold, crisp white wine (our wine editor suggests Grenache Blanc).
Recipe: Crab and Tangerine Salad