Whole Dungeness Crab
Storing - 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.
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 275°F) are among the most common. Usually, under these methods, crab takes only 4 minutes to warm. Be careful not to overcook your crab, as it will reduce the texture and taste.
Cleaning- Instructions included. Simply remove the crab's back. Hold the base of your crab wtih one hand, place your thumb under the shell at mid-point and pull it off. The leaf- like gills are now exposed. Gently scrape them away with your thumb or the edge of a spoon. Was away the "crab butter" (Viscera) under heavy stream of cold water.
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 -. 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. 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.
|3 oz (85g) Servings Per Container|
|Amount per serving|
|Calories from Fat||9|
|% Daily Value*|
|Total Fat 1.1g||2%|
|Saturated Fat 0.1g||1%|
|Trans Fat 0g|
|Total Carbohydrate 0.8g||0.8g|
|Dietary Fiber 0||0%|
|Total Sugars 0g|
|* 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|
SeaBear Crab - not the kind you'll find in grocery stores, or even fine fish markets. Fully Cooked, Simply Thaw, Clean and Serve.
For crab lovers, this is pure indulgence: unforgettably sweet and succulent Northwest Dungeness whole crab…a dish of melted butter or lemon slices are all you’ll need.
Named for Dungeness, a small fishing village on the Strait of Juan de Fuca, Dungeness crab is unique to the Pacific Northwest -- its range extends from Monterey Bay in California, north to Alaska. These well-armored, fierce-looking sea creatures have been harvested by daring Northwesterners since the early 1800s. At first, crude homemade crab pots were used, but as more and more people discovered this tasty crustacean, larger and more substantial crab pots were constructed and larger vessels were employed to catch them -- establishing the first commercial fishery of Dungeness, Washington.
Each crab averages 1.8 lbs.
Special Note: Limited quanity available!