How to Cook Dungeness Crab

We're Sharing the Simple Secret to Steaming Dungeness Crab

4.7

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3 Reviews

Light and flaky fresh-picked steamed crab paired with a rich, zippy butter dip is all you need for your next simple and delicious meal.

Ali Ramee

Published on December 18, 2023

Tested by

Tricia Manzanero Stuedeman

Steamed Dungeness Crab with Lemon-Garlic Butter — Photo:
Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Christine Keely

Active Time:

50 mins

Total Time:

1 hr 15 mins

Yield:

8 servings

The secret to flawless steamed Dungeness crab starts with the quality. Fresh Dungeness crab is an ingredient that needs little more than a silky butter sauce to make a simple, indulgent, memorable meal.

Frequently asked questions

What is Dungeness crab?

Dungeness are cold-water crabs, 7 to 9 inches in width, and 1 1/2 to 2 pounds in weight, found off the coasts of Northern California, Oregon, Washington, and Alaska. They’re prized for their flaky, sweet, juicy meat. Historically, Dungeness crab season started at the beginning of November and lasted through June. In recent years, environmental stressors and the conservation policies to address them have led to a delayed start and early end to the season. The 2023 season is expected to start in mid-December.

How long do you steam Dungeness crab?

Using steamer baskets and covered pots, you'll steam crabs until the shells turn bright orange, 18 to 20 minutes, before plunging in an ice bath for 10 minutes.

Notes from the Food & Wine Test Kitchen

Use leftover picked crabmeat for crab cakes, crab melts, or a creamy crab bisque. You can also use leftover lemon-garlic butter with roasted potatoes, pasta, or as a savory drizzle over toasted bread.

Suggested pairing

Lemony, fairly rich Sauvignon Blanc, such as Merry Edwards Russian River Valley.

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Ingredients

8 (1 1/2-pound) live Dungeness crabs
1 cup unsalted butter
2 tablespoons grated garlic (from 6 large cloves)
1 teaspoon kosher salt
1 teaspoon grated lemon zest plus 1/3 cup fresh lemon juice (from 2 large lemons)
3 tablespoons chopped fresh flat-leaf parsley (from 1 small bunch)
Lemon wedges, for serving

Directions

Divide two steamer baskets between two large pots. (If using only one pot and one steamer basket, work in two batches, breaking down the first batch of crabs while the second batch cooks.) Fill pots with water until water line is just below bottom of each steamer basket, about 1 to 2 inches deep. Bring water to a boil over high. Divide crabs evenly between steamer baskets. Cover pots, and steam crabs until shells turn bright orange, 18 to 20 minutes. Meanwhile, fill two large bowls with ice and water.
Remove steamed crabs from pots, and plunge into ice bath; let stand 10 minutes. Remove crabs from ice bath. Remove crabmeat and tomalley from shells; transfer crabmeat to a bowl, and discard tomalley. Discard crab shells.
Combine butter, garlic, and salt in a small saucepan over medium-high; cook, stirring occasionally, until butter is melted and foaming, 3 to 5 minutes. Remove from heat; stir in lemon zest, lemon juice, and parsley.
Serve crabmeat immediately with lemon-garlic butter and lemon wedges.