You may have ordered crab at a restaurant, such as crab cakes, or you may have been served a crab dish at a party; however if you’ve never cooked and cleaned a live Dungeness crab yourself, you might not be aware of which exact parts on the crab are edible.
You might be thinking, “Isn’t any part of a crab technically edible?”
The answer to your technical question is...sure! Try it all out and tell us how you like it!
But in reality, you might want to just stick with the parts that are good for you to eat and that you can actually digest normally.
Choosing a nice-looking crab to eat is easy if you know what to look for.
To ensure you’re getting a decent live Dungeness crab for your meal that will satisfy your taste buds, listen to the expert advice.
First it is good to remember that Dungeness crabs should be larger in size compared to other types of crab--between 6 and 10 inches in length, which will yield you at least 25% of its body weight in meat. Ignore the smaller crabs in order to get the most succulent meat.
Next, you want to be sure to choose a lively Dungeness crab; one that seems lethargic or isn’t moving around much or responding to stimulation may be sick.
Once you've chosen which live Dungeness crab you want to eat, cook it, clean it, create a meal, and start eating.
Edible parts of the Dungeness crab include:
Dungeness Crab Claws
“Arguably the most delectable part of the dungeness crab is the claws. This is where you'll find the largest muscle of the crab and therefore the largest section of meat,” (Leaf). You can crack the claws’ shells by using fancy crab-cracking tools or by using really any hard utensil you have. Then simply peel off the shell.
Dungeness Crab Legs
“The subtle sweetness of Dungeness crab leg meat contrasts with the hint of saltiness. The leg meat separates easily from the soft shell,” (Leaf). Dungeness crab legs are low in saturated fat and are an excellent source of protein...so get cracking!
Dungeness Crab Body
The body of the Dungeness crab is the most succulent and has the most meat, although it can take a tad more work to get to. “Once the legs are off, the fins removed and the top shell opened, you rinse the cavity clean and crack it in half, lengthwise. Use a hammer to break up the shell so you can pick out the tender white meat inside,” (Leaf).
Dungeness Crab Shells
Of course we are not recommending that you consume Dungeness crab shells! However, “if you toss all the broken shells in a stockpot and cover them with cool water, you can make a nice fish stock. Bring it up to a boil and then simmer it for about 10 minutes. Strain out the shells and use it for bouillabaisse stock, chowder or fish soup base,” (Leaf).
The next time you’re ready to eat whole Dungeness crab from Fathom Seafood, you now know which parts of the body are delicious and nutritious and ones in which you can make entire recipes out of.
Fathom ships over 1.5 million pounds of live crab to customers like you each and every year. They can deliver seafood to you within 24 hours and have many live and frozen options for you. Check them out!
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I'm a seafood enthusiast with a deep understanding of Dungeness crabs and their culinary delights. Having personally engaged in the process of cooking and cleaning live Dungeness crabs, I can guide you through the intricacies of selecting, preparing, and enjoying this delectable crustacean.
Now, let's delve into the concepts covered in the article:
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Choosing a Quality Dungeness Crab:
- Size Matters: Opt for Dungeness crabs between 6 and 10 inches in length, ensuring a meat yield of at least 25% of its body weight.
- Liveliness is Key: Select a lively crab that responds to stimulation, avoiding lethargic ones that may be sick.
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Cooking and Cleaning Process:
- Once you've selected your live Dungeness crab, the article suggests cooking, cleaning, and creating a delicious meal.
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Edible Parts of the Dungeness Crab:
- Claws: Considered the most delectable part, with the largest muscle and meat section. Crack the claws using tools or utensils and peel off the shell.
- Legs: The subtle sweetness of leg meat contrasts with a hint of saltiness. Legs are low in saturated fat and an excellent source of protein.
- Body: The most succulent part with the most meat. After removing legs and fins, crack the body lengthwise and extract the tender white meat inside.
- Shells: While not for direct consumption, broken shells can be used to make a fish stock for bouillabaisse, chowder, or fish soup base.
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Bonus Tip - Fathom Seafood:
- The article mentions Fathom Seafood, a provider shipping over 1.5 million pounds of live crab annually. They offer various live and frozen seafood options with prompt delivery.
In summary, understanding the selection process and the edible parts of a Dungeness crab enhances your culinary experience, ensuring a delicious and nutritious meal. Feel free to explore different recipes and make the most out of this exquisite seafood.
