Fresh Dungeness Crab: A Reason to Celebrate!

fresh crabDue to a late harvest, Dungeness crab season this year was delayed until mid-December. Of course, this gave us even more reason to rejoice because it meant a holiday crabfest!   For commercial purposes, this meant crab must meet a 25% meat threshold, or deliver at least ½ pound of meat per 2-pound crab.

Crab stoveThere’s no way of being dainty when it comes to thoroughly enjoying all that this delicacy has to offer.  Armed with a good set of crackers to split the shells open, stray bits of shell and crab morsels will fly off in unpredictable directions.  But that’s just part of the fun, so we tend to either dress down or don aprons and/tuck in big napkins for extra protection.

Jan crab table Here’s a handy way for everyone to gather around the crab and help themselves to both fabulous garlic dipping butter and portions of crab all in the same pot.  Have plenty of fresh bread for mopping up the pan juices!

 Dungeness Crab in Garlic Butter


  • ½ cup butter
  • 4-5 cloves garlic, minced
  • ¼ cup lemon juice
  • 2-3 or more Dungeness crab, pre-cooked
  • ½ cup parsley


  1. Break the crab into portions and set aside.
  2. In a wide pan over moderate heat, melt the butter and add the garlic; allow it to simmer a few minutes to develop flavor then carefully add the lemon juice.
  3. Increase the heat slightly and place the crab into the pan.  Turn as needed to coat all with the garlic butter.  Let cook on the stove top for 5 to 10 minutes; place in 450 degree oven for about 5 minutes or until thoroughly heated.  Sprinkle with parsley and serve with plenty of warm bread.  Yield:  4.

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