Dungeness Crab Dinner for Two

SKU
2-13036
Special Price $95 Original Price: $95
  • Details
  • Instructions
  • Nutrition

Chowder- Our Chowder, Soup & Bisque has a shelf life of approximately four years unopened, and can be stored for 3-5 days in the fridge once they have been opened. Think of the pouch like a “flexible can” – as long as the pouch is not punctured, leaking or opened, the product inside will stay good for at least 4 years. Even this is conservative, as long as the pouch is intact.

Bread- Shelf-stable until expiration date as printed on the packaging.

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.

Our Chef’s Tip For Cleaning Fingers After the Meal - Finely crush two soda or saltine crackers in your hands. Then, rub your hands together, just like you were washing them with a bar of soap. The cracker crumbs will absorb any lingering crab smell, and leave your hands feeling fresh, soft and smooth, like you’ve rubbed them with talcum powder.

Dungeness Crab Clusters
Nutrition Facts
Varied Servings Per Container
Serving size 3 oz (85g)
Amount per serving
Calories 94
Calories from Fat 9
% Daily Value*
Total Fat 1.1g 2%
Saturated Fat 0.1g 1%
Trans Fat 0g
Cholesterol 65mg 22%
Sodium 321mg 13%
Total Carbohydrate 0.8g 0%
Dietary Fiber 0g 0%
Total Sugars 0g
Protein 19g
Vitamin D 0%
Vitamin A 2%
Vitamin C 5%
Calcium 5%
Iron 2%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients: Dungeness Crab.
Smoked Salmon Chowder
Nutrition Facts
3 Servings Per Container
Serving size 4 oz (113g) 1/2 Cup
Amount per serving
Calories 130
Calories from Fat 50
% Daily Value*
Total Fat 6g 9%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 5mg 2%
Sodium 650mg 27%
Total Carbohydrate 12g 4%
Dietary Fiber 1g 4%
Total Sugars 1g
Protein 8g
Vitamin D 0%
Vitamin A 10%
Vitamin C 4%
Calcium 2%
Iron 4%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients: Fish stock (salmon, water, carrots, celery, onions, rosemary, thyme), smoked salmon (salmon, sugar, salt, natural alder wood smoke), potatoes, flour (unbleached wheat flour, malted barley flour, niacin, iron, thiamine mononitrate, riboflavin, folic acid), canola oil, onion, carrots, celery, corn, clam base (cooked clams with clam juice and clam extract, salt, butter oil, hydrolyzed corn protein, maltodextrin, autolyzed yeast extract, sugar, onion powder, dehydrated potato flakes, natural flavor [torula yeast, gum arabic, citric acid], seasoning salt [salt, sugar, spices {including paprika and turmeric}, onion, cornstarch, garlic, tricalcium phosphate, natural flavor, soy lecithin, extractive of paprika [color]), parsley, thyme, sea salt, garlic powder, paprika, cayenne pepper, dill.
French Bake-at-Home Bread
Nutrition Facts
9 Servings Per Container
Serving size 1.75oz (50g)
Amount per serving
Calories 100
Calories from Fat 0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Cholesterol 0g
Sodium 220mg 9%
Total Carbohydrate 22g 7%
Dietary Fiber <1g 4%
Total Sugars 0g
Protein 3g
Vitamin A 0%
Vitamin C 0%
Calcium 0%
Iron 0%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients: Organic unbleached wheat flour, water, sea salt, organic barley malt, yeast.
New York Cheesecake
Nutrition Facts
1 Servings Per Container
Serving size 1 cake (113g)
Amount per serving
Calories 420
% Daily Value*
Total Fat 28g 43%
Saturated Fat 16g 79%
Trans Fat 0g
Cholesterol 110mg 37%
Sodium 400mg 17%
Total Carbohydrate 37g 12%
Dietary Fiber 1g 2%
Total Sugars 25g
Protein 7g
Calcium 8%
Iron 4%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients: Cream cheese (cultured cream and milk, salt, xanthan, carob bean, guar gums), cane sugar, flour (unbleached wheat flour, malted barley flour, niacin, iron, folic acid, thiamine mononitrate, riboflavin), eggs, sour cream (cream, milk, enzymes), butter (cream, salt), Graham Flour, Palm fruit oil, brown sugar, honey, cinnamon, baking soda, sea salt, natural flavor, vanilly extract. Contains: Eggs, Milk, Wheat and Soy. Manufactured in a facility that handles peanuts and tree nuts.

Create a memorable dinner with this collection of SeaBear delights!

- 1 Loaf Bake-at-Home Bread
- 1 Smoked Salmon Chowder
- 2lbs Dungeness Crab Legs
- 2 Mini Cheesecakes

Start the evening with our creamy Smoked Salmon Chowder featuring smoked Wild Salmon. This small-batch chowder is a delightful mix of wild Salmon, tender chunks of potatoes, and other natural ingredients - handcrafted into a memorable chowder. Pair your chowder with the included crispy and chewy bake-at-home bread. Your kitchen will be filled with the delicious aroma of a French bakery as you prepare your chowder!

Coming to the entree, prepare to feast on 2lbs of Dungeness Crab Legs - fully cooked and ready to enjoy! Each cluster of crab legs is loaded with the unforgettably sweet, succulent meat of Northwest Dungeness Crab.

Finish the meal with two delicious scratch-made mini-cheesecakes from Chuckanut Bay Desserts.

Ships on Ice
More Information
Ships On Ships on Ice
Instructions

Chowder- Our Chowder, Soup & Bisque has a shelf life of approximately four years unopened, and can be stored for 3-5 days in the fridge once they have been opened. Think of the pouch like a “flexible can” – as long as the pouch is not punctured, leaking or opened, the product inside will stay good for at least 4 years. Even this is conservative, as long as the pouch is intact.

Bread- Shelf-stable until expiration date as printed on the packaging.

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.

Our Chef’s Tip For Cleaning Fingers After the Meal - Finely crush two soda or saltine crackers in your hands. Then, rub your hands together, just like you were washing them with a bar of soap. The cracker crumbs will absorb any lingering crab smell, and leave your hands feeling fresh, soft and smooth, like you’ve rubbed them with talcum powder.

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