Fish

Dungeness Crab

A tier

Dungeness crab (Metacarcinus magister) is the celebrated large crab of the Pacific Northwest and California, with a rounded carapace, sweet flaky meat throughout the body and legs, and a flavour that needs little more than drawn butter or lemon. Yields are generous compared with many Atlantic species, and the meat is milder and less “brown-meaty” than European edible crab. Boil or steam whole, crack at the table, or pick for cioppino, melts, and cold seafood platters. Peak seasons follow regional openings; live or freshly cooked animals beat long-frozen meat. Do not overcook—shells turn bright orange-red and legs give slightly when done. Chill leftovers promptly; the sweetness fades if held warm.