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Looking for an elegant meal that makes a fabulous presentation? Whole Dungeness crabs are the perfect solution. Dungeness crabs are unmatched for quality and taste. These crabs first come into season in November in California, Oregon, and Washington. Fishermen follow the season up the coast to ensure you can have Dungeness crabs any time you choose. Pre-cooked, these crabs are a quick meal that will delight your guests or family. Serve hot or cold with clarified butter or your favorite dipping sauce.

Cooked, premium quality, frozen, 2 to 2.5 lb Dungeness crab in the shell, packed in a clear, plastic bag.

Your whole Dungeness crabs will arrive fully cooked and frozen to preserve freshness. They will keep nicely frozen in your freezer for up to four months. Once thawed, Dungeness crabs will stay fresh in your refrigerator for up to two days.

Crabs only require defrosting in order to serve. You may safely defrost whole Dungeness crabs in your refrigerator for 48 hours, or under cold running water. Once thawed, Dungeness crabs may be immediately served cold, or the meat may be picked for cold salads or crab cocktail. For warm preparations, gently steam whole, thawed crabs for five minutes, or bake in a 400-degree oven for four minutes.

Dungeness crabs are best known as part of the culinary treasure of San Francisco, where the first crabs of the season are steamed live and sold at Fishermen’s Wharf by street vendors.

Dungeness crabs are unique to the West Coast of the United States. In California, Oregon, and Washington, the season starts in November, and moves up the coast as the crabs reach the peak of flavor and maturity.

Fishermen harvest only the prime large male crabs, leaving the females and smaller males to reproduce. Dungness crabs are immediately delivered live to the processing plant where they are cleaned, cooked, and flash frozen at the peak of flavor.

Approximately 20% - 25% of the crab’s weight is meat, making one whole Dungenss crab per person an ample serving.