Scrumptious Seafood: How to prepare fresh dungeness crab

OnĀ Canada Day, after the Cannery closed, I had a bit of time to kill before my pick-up arrived, so I went down to one of my absolute favourite places in Steveston, the sales float at Ā Fisherman’s wharf. For the first time this year there were two fishing boatsĀ selling dungenessĀ crab. The going rate was $10 each, which is excellent,Ā considering some of theĀ inflated market prices. I was really tempted to buy some, but sadly, my $5 was insufficient.Ā After asking one of the fisherman when they would be back, I decided to return with the right amountĀ for the next weekendĀ (the crabĀ fishermen will be at the sales floatsĀ on Saturday and Sunday). For today’s post, I thought it would be appropriate toĀ blog aboutĀ how to cook and prepare fresh dungenessĀ crab.

  1. Get a fresh dungenessĀ crab – StevestonĀ Fisherman’s wharf or catch your own with a fishing licence.
  2. Cook the crab – you can steam or cook the crab in boiling water. Be sure to calculate 7 to 8 minutes per pound. If you have more than one crab, calculate the average pound. Once the crab is cooked, rinse it off and cool enough to handle it.
  3. Remove the apron – insert your thumb at the base of the apron and snap off.
  4. Remove the carapace – remove the carapace from the main body.
  5. Remove the gills – the gills are spongy and inedible, remove them from either side of the body.
  6. Remove the mandibles.
  7. Optional according to tasteĀ – rinse off the interior cavity including the greenish-brown soft interior. Some enjoy eatingĀ this part, also known as “the mustard.”Ā 
  8. Break in half.
  9. Serve.

This guide to preparing crab is adapted from the Ā instructables website.

Posted by websitedev
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