Harvested from the icy waters of Alaska and the Pacific Northwest, this is the 2 lbs. serving of succulent Dungeness crab clusters.
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Harvested from the icy waters of Alaska and the Pacific Northwest, this is the 2 lb. serving of succulent Dungeness crab clusters. These culinary treasures are prized by seafood lovers for their mildly sweet and nutty flavor and are often the centerpiece of celebratory meals along the Northwest coast. Each crab is cooked within hours of being caught to lock in its sweet and distinct natural flavors. The clusters are cleaned and ready to eat chilled or warmed up. Includes four clusters; each one is approximately 1/2 lb.
Storing Dungeness Crab Clusters
You can store our fully cooked Dungeness crab in the freezer for up to 6 months. Once thawed, they can be kept up to 3 days in the refrigerator. Simply pack them in ice and cover with a damp towel. Replenish the ice as it melts and pour off excess water.
Preparing - You can simply thaw your crab and serve chilled. If you prefer to warm your crab, there are a variety of ways to reheat it. Steaming, boiling and baking (we recommend 275F) are among the most common. Usually, under these methods, crab takes only 5 to 7 minutes to warm up. Be careful not to overheat your crab, as it will reduce the texture and taste.
Cracking Crab - The trick is to strike or snap the shell just hard enough to crack it, but not so hard that you crush the meat. You can use shellfish crackers, a wooden mallet, or your hands. Note: Place larger claws on their sides before striking. Relax and have fun -- with just a little practice, you’ll be an expert. Once the crab is cracked, all you have to do is twist and eat. Use the sharp, pointy crab "toes" to help pick tasty morsels out of the shells.
Serve with melted butter or toss with your favorite sauce. Crab prepared in this way is also ready to use in your favorite seafood recipes.
Serving & Eating Dungeness Crab, Northwest Style - Allow one to two clusters per person. Eating crab should be fun and informal. Cover the table with butcher paper or layers of newspaper and have plenty of paper napkins on hand. Finger bowls filled with hot tea and lemon slices will clean sticky fingers admirably (the tannin from the tea and acid from the lemon will slice right through the fat in the crab). Hot towels for wiping fingers are also a welcome addition. Once the table is set, tie on a bib, roll up your sleeves and enjoy.